Salad Olivier

  • 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.


Potato Salad:
Salt, to taste
1 cup fresh or frozen peas
1 1/2 pounds all-purpose potatoes, peeled, boiled and cubed
1 large sour dill pickle, cut into small dice
1 medium onion, finely chopped
2 hard-boiled eggs, peeled and coarsely chopped
2 tablespoons well-drained capers
1 pound firm tofu, cut into matchsticks
3/4 cup low-fat mayonnaise or Nayonnaise
1/4 cup low-fat sour cream or soy based sour cream
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
1/4 teaspoon fresh-ground black pepper, or more to taste
1 tablespoon minced fresh dill
1 head Boston lettuce broken into leaves, washed and dried
8 to 10 pitted ripe black olives, chopped
1 large ripe tomato, cut into small wedges
1/4 cup chopped fresh dill
Paprika, to taste


  1. 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.
  2. To garnish: Serve on a bed of Boston lettuce leaves. Garnish with olives, tomatoes and chopped dill. Sprinkle with paprika.



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