Olivier Salad
Moderate nutritional value
Russian salad of potato, egg, sausage and vegetables in mayonnaise.
Olivier salad is a Russian holiday salad of diced boiled potatoes, carrots and eggs with pickles, green peas and boiled sausage or meat, mixed with mayonnaise and served chilled. About 70% of its calories come from fat in the mayonnaise and sausage, and the sausage and pickles add a fair amount of sodium. Boiled chicken in place of the sausage cuts both fat and sodium.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 5.5g | 9.8% |
| Fat | 14g | 20.0% |
| Carbs | 7.8g | 2.6% |
| Simple Sugars | 2.73g | Estimate |
| Complex Carbs | 3.57g | Estimate |
| Fiber | 1.5g | 6.0% |
| Water | 71g | 2.8% |
| Calories | 181 | 8.0% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 3.32 | g | 16.6% |
| Monounsaturated | 4.15 | g | 16.6% |
| Polyunsaturated | 5.58 | g | 42.9% |
| Omega-3 | 1.674 | g | Estimate |
| DHA | 7 | mg | 0.8% |
| Omega-6 | 3.906 | g | Estimate |
| Trans | 0.03 | g | 1.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 4.55 | mg |
| Vitamin E | 0.59 | mg |
| Selenium | 8.41 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 90.9 | mcg | 10.1% |
| vitamin B1 | 0.079 | mg | 6.6% |
| vitamin B2 | 0.103 | mg | 7.9% |
| vitamin B3 | 0.866 | mg | 5.4% |
| vitamin B6 | 0.143 | mg | 8.4% |
| vitamin B9 | 14.6 | mcg | 3.6% |
| vitamin B12 | 0.418 | mcg | 17.4% |
| vitamin C | 4.55 | mg | 5.1% |
| vitamin D | 0.371 (15 IU) | mcg | 2.5% |
| vitamin E | 0.591 | mg | 3.9% |
| vitamin K | 26.2 | mcg | 21.8% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 37.3 | mg | 3.7% |
| iron | 0.855 | mg | 4.8% |
| magnesium | 14.2 | mg | 3.5% |
| phosphorus | 80.6 | mg | 11.5% |
| potassium | 232 | mg | 8.9% |
| sodium | 434 | mg | 18.9% |
| zinc | 0.753 | mg | 6.8% |
| copper | 0.067 | mg | 7.4% |
| manganese | 0.099 | mg | 4.3% |
| selenium | 8.41 | mcg | 15.3% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 178 | mg | 25.4% | 180% |
| Isoleucine | 276 | mg | 19.7% | 149% |
| Leucine | 454 | mg | 16.6% | 120% |
| Lysine | 453 | mg | 21.6% | 153% |
| Methionine | 235 | mg | 22.4% | 165% |
| Phenylalanine | 457 | mg | 26.1% | 180% |
| Threonine | 264 | mg | 25.1% | 171% |
| Tryptophan | 70 | mg | 25.0% | 172% |
| Valine | 332 | mg | 18.2% | 134% |
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Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Potatoes 4 medium (450 g)
- Carrots 2 medium (170 g)
- Eggs 4 large
- Boiled sausage (doktorskaya or bologna) 300 g
- Pickled cucumbers (brined) 3 medium (150 g)
- Canned green peas, drained 200 g
- Onion 1 small (50 g)
- Mayonnaise 200 g
- Salt to taste
- Black pepper to taste
- Fresh dill to serve
Instructions
- 1
Put the unpeeled potatoes and carrots in a pot of cold water, bring to a boil and simmer until tender, 20-25 minutes. Drain and cool completely.
- 2
Boil the eggs for 10 minutes, cool them in cold water and peel.
- 3
Peel the potatoes and carrots, then cut them, the eggs, the sausage and the pickles into 1 cm cubes.
- 4
Finely chop the onion.
- 5
Combine the diced ingredients, the onion and the drained peas in a large bowl.
- 6
Add the mayonnaise, season with salt and pepper and mix gently.
- 7
Chill for at least 60 minutes and garnish with dill before serving.