Salad Olivier

  • Yield: 8 servings


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

Nutritional Info *per serving

  • Calories 255
  • Fat 14g
  • Saturated Fat 2g
  • Cholesterol 57mg
  • Sodium 641mg
  • Carbohydrate 24g
  • Fiber 4g
  • Protein 11g