Olivier salad
Boiled potatoes, carrots, eggs, peas, pickles and sausage (or chicken) dressed with mayonnaise.
With care: in a safer version
Ingredients
- potatoes
- carrots
- eggs
- canned peas
- pickled cucumbers
- cooked sausage or chicken
- mayonnaise
- salt
How it is prepared
All ingredients are boiled, cooled, diced and mixed with mayonnaise.
Food safety with low immunity
- Homemade mayonnaise uses raw egg — use commercial pasteurised mayonnaise. Keep the salad chilled and eat it the same day.
- Eggs should be fully cooked, with firm whites and yolks.
- Avoid dry-cured or cold-smoked sausage and ham with low immunity, or heat them in the dish until steaming.
How to prepare it during treatment
Use commercial mayonnaise, hard-boil the eggs, eat the salad the same day and keep it refrigerated. Avoid salads that have sat out on a party table.
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Make it fresh, keep it chilled and eat it the same day. Do not leave it out on the table.
Reheating
Eaten cold — not reheated. That is why freshness and the fridge matter.
Symptoms it may suit
- Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
These are general observations: what suits you can change from day to day.
Treatment phases
- Before treatmentmay suit
- During a coursemay suit
- Low counts (neutropenia)Only in the safer version and if your team agreesmay suit
- Between coursesmay suit
- After treatmentmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
- High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
- Heart disease, High blood pressure, Kidney disease. Contains processed meat (sausage, bacon, ham). With heart disease, high blood pressure or kidney disease, discuss it with your team.
Nutrition (per 100 g)
Nutrition figures from a reliable source have not been added for this dish yet.
More from this cuisine
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)