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Salad Olivier

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas 


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

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.


  • 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

Nutrition 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

How to Make It

  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.