Mediterranean Diet Traditional Russian Olivier Salad
Discover a refreshing twist on a classic with this Mediterranean Diet Traditional Russian Olivier Salad, a lighter, vibrant take on the beloved Russian staple. This wholesome recipe swaps heavy mayonnaise for a tangy and heart-healthy dressing made with extra virgin olive oil, fresh lemon juice, and Dijon mustard. Packed with nutrient-rich ingredients like tender Yukon Gold potatoes, crunchy Persian cucumbers, radishes, artichoke hearts, and vibrant frozen peas, this salad offers a harmonious blend of textures and flavors. Garnished with fragrant fresh dill, it’s the perfect chilled side dish for any occasion. Ready in under an hour and brimming with Mediterranean-inspired goodness, this salad is a wholesome addition to your repertoire of healthy, satisfying meals.
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Recipe Information
Ingredients
- 3 medium Yukon Gold potatoes
- 2 medium Carrots
- 1 cup Frozen peas
- 2 medium Persian cucumbers
- 4 medium Radishes
- 3 large Boiled eggs
- 1 cup Artichoke hearts (canned or jarred, packed in water or brine)
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh dill
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Peel and dice the Yukon Gold potatoes and carrots into small, uniform cubes.
Place the diced potatoes and carrots in a medium-sized pot and cover with water. Add a pinch of salt and bring to a boil. Reduce the heat and simmer for about 10 minutes, or until vegetables are tender but not mushy.
In the last 2 minutes of cooking the potatoes and carrots, add the frozen peas to the pot. Drain and let cool completely.
While the vegetables are cooking, hard-boil the eggs. Place the eggs in a small pot, cover with water, and bring to a boil. Turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes. Peel and dice the eggs into small pieces once cooled.
Dice the Persian cucumbers and radishes into small cubes. Roughly chop the artichoke hearts.
In a large mixing bowl, combine the cooked and cooled potatoes, carrots, peas, diced cucumbers, radishes, chopped artichoke hearts, and diced eggs.
In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create a light dressing.
Pour the dressing over the salad and gently mix until all ingredients are evenly coated.
Chop the fresh dill and sprinkle it over the salad as a garnish.
Refrigerate the salad for at least 30 minutes before serving to let the flavors meld together. Serve chilled.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 728 mg | 242% | |
| Sodium | 4174 mg | 181% | |
| Total Carbohydrate | 169.2 g | 62% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 29.5 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 400 mg | 31% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4447 mg | 95% | |
*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.
