Salad Olivier

Cooking Light
Salad OlivierRecipe

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas 

This update of a classic Russian side dish most closely resembles a creamy potato salad. You can swap the relish for chopped capers, if you like.

Serves 4 (serving size: about 1/3 cup)


+ Add To Shopping List
2 large eggs
6 tablespoons water, divided
12 ounces small Yukon gold potatoes, halved
1/4 cup canola mayonnaise
2 tablespoons pickle relish
1 teaspoon sugar
1 teaspoon black pepper
1 teaspoon Dijon mustard


1. Place eggs in a small saucepan; fill with water to cover eggs. Bring to a boil. Remove pan from heat; cover and let stand 10 minutes. Plunge eggs into ice water; drain. Peel and coarsely chop eggs.

2. Place 3 tablespoons water and potatoes in a microwave-safe bowl; cover tightly with plastic wrap. Pierce plastic wrap once with a fork. Microwave at HIGH 7 minutes or until tender. Uncover and refrigerate 10 minutes or until cool.

3. Combine eggs, remaining 3 tablespoons water, potatoes, and remaining ingredients in a medium bowl, breaking up potatoes with a spoon.

Created date

May 2016

Nutritional Information

Calories 200
Fat 6.2 g
Satfat 0.8 g
Monofat 3.3 g
Polyfat 1.9 g
Protein 5 g
Carbohydrate 19 g
Fiber 1 g
Cholesterol 93 mg
Iron 1 mg
Sodium 260 mg
Calcium 17 mg
Sugars 4 g
Est. Added Sugars 1 g