You are here: Home » Recipes » Salad Olivier Salad Olivier Recipe by Relish Contributor Yield 8 servings A sinfully creamy mixture of chopped potatoes, dill pickles, capers and sweet green peas, traditionally served on a bed of butter lettuce with tomato wedges and chopped parsley. PrintEmail Ingredients Potato Salad: Salt, to taste Water1 cup fresh or frozen peas1 1/2 pounds all-purpose potatoes, peeled, boiled and cubed1 large sour dill pickle, cut into small dice1 medium onion, finely chopped2 hard-boiled eggs, peeled and coarsely chopped2 tablespoons well-drained capers1 pound firm tofu, cut into matchsticks3/4 cup low-fat mayonnaise or Nayonnaise1/4 cup low-fat sour cream or soy based sour cream1 tablespoon Dijon mustard2 teaspoons fresh lemon juice1/4 teaspoon fresh-ground black pepper, or more to taste1 tablespoon minced fresh dillGarnish:1 head Boston lettuce broken into leaves, washed and dried8 to 10 pitted ripe black olives, chopped1 large ripe tomato, cut into small wedges1/4 cup chopped fresh dill Paprika, to taste Instructions To make salad: Bring a pot of salted water to boil and cook peas 3 minutes. Drain and plunge into ice water. Drain and place in a large bowl. Add remaining ingredients. Toss lightly to combine. To garnish: Serve on a bed of Boston lettuce leaves. Garnish with olives, tomatoes and chopped dill. Sprinkle with paprika.