Low Sodium Traditional Russian Olivier Salad
Discover the ultimate comfort food with a healthy twist in this Low Sodium Traditional Russian Olivier Salad! A lighter take on the iconic holiday dish, this recipe combines tender potatoes, sweet carrots, crisp cucumbers, and unsalted peas with lean chicken breast and hard-boiled eggs for a hearty, protein-rich salad. Tossed in a creamy blend of unsalted plain Greek yogurt and low sodium mayonnaise, this version is perfect for those seeking a flavorful, reduced-sodium option without sacrificing authenticity. Garnished with fresh dill for a burst of herby freshness, this chilled salad is ideal for gatherings or as a refreshing side dish. Ready in under an hour with minimal prep, it's a wholesome and delicious nod to Russian culinary tradition!
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Recipe Information
Ingredients
- 3 medium Potatoes
- 2 medium Carrots
- 1 cup Frozen peas (unsalted)
- 2 small Cucumbers (fresh)
- 4 large Hard-boiled eggs
- 2 medium Low sodium pickles
- 1 cup Cooked chicken breast (unsalted)
- 0.5 cup Plain Greek yogurt (unsalted and unsweetened)
- 0.25 cup Low sodium mayonnaise
- 1 tablespoon Fresh dill (optional, for garnish)
- Black pepper (optional, to taste)
Instructions
Peel and dice the potatoes and carrots into small, bite-sized cubes.
Bring a large pot of water to a boil. Add the diced potatoes and carrots, and cook until they are tender but firm, approximately 10-12 minutes. Drain and let cool completely.
In a small saucepan, bring water to a boil. Cook the frozen peas for 2-3 minutes, then drain and rinse with cold water to stop the cooking process.
Dice the fresh cucumbers, low sodium pickles, and cooked chicken breast into small cubes. Set aside.
Peel the hard-boiled eggs and chop them into small pieces.
In a large mixing bowl, combine the boiled potatoes, carrots, peas, cucumbers, pickles, chicken breast, and eggs. Mix gently to avoid mashing the ingredients.
In a small bowl, whisk together the plain Greek yogurt and low sodium mayonnaise to form the dressing. Add black pepper to taste, if desired.
Pour the dressing over the salad and gently mix until all ingredients are evenly coated.
Cover and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Garnish with freshly chopped dill, if desired, and serve cold.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1058 mg | 353% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 181.9 g | 66% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 31.2 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 429 mg | 33% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 5376 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
