Low Sodium Classic Potato Salad

Say hello to your new go-to summer side dish with this Low Sodium Classic Potato Salad! This heart-healthy twist on a traditional favorite features tender red potatoes coated in a creamy yet tangy dressing made with a blend of mayonnaise, protein-packed Greek yogurt, and Dijon mustard. Finely chopped celery, red onion, and fresh dill provide a delightful crunch and burst of herby freshness, while hard-boiled eggs add richness without the need for extra salt. Perfect for picnics, barbecues, or family dinners, this potato salad is easy to prepare, packed with flavor, and ready in under an hour. Enjoy a guilt-free indulgence as this recipe keeps its sodium content low without compromising the classic taste you love. Serve chilled or at room temperature for a refreshing, crowd-pleasing dish!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 pounds small red potatoes
• 0.75 cup mayonnaise
• 0.5 cup plain Greek yogurt
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 3 celery stalks, finely chopped
• 0.5 cup red onion, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 0.5 teaspoon fresh ground black pepper
• 2 hard-boiled eggs, chopped

Directions

Step 1

Scrub the potatoes clean under running water. Leave the skins on for extra fiber and flavor.

Step 2

Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to medium-low and let the potatoes simmer until fork-tender, about 15-20 minutes.

Step 4

Drain the potatoes and rinse with cold water to cool them down quickly. Allow them to rest while preparing the dressing.

Step 5

In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar. Stir until smooth.

Step 6

Add the finely chopped celery, red onion, fresh dill, and ground black pepper to the dressing. Mix well.

Step 7

Cut the cooled potatoes into bite-sized chunks and add them to the bowl with the dressing.

Step 8

Add the chopped hard-boiled eggs to the salad mixture.

Step 9

Gently fold all the ingredients together until the potatoes are well coated with the dressing.

Step 10

Taste and adjust seasoning if necessary (consider adding more dill or pepper for additional flavor without increasing sodium).

Step 11

Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld.

Step 12

Before serving, stir the salad to ensure an even coating of dressing. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(1756.9g)

Amount per serving	% Daily Value*
Calories	2329.2

Total Fat 150.0g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 560.7mg	0%
Sodium 1604.8mg	0%
Total Carbohydrate 207.7g	0%
Dietary Fiber 19.6g	0%
Total Sugars 27.1g
Protein 45.4g	0%

Vitamin D 88IU	0%
Calcium 436.8mg	0%
Iron 8.7mg	0%
Potassium 5388.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 7.7%

Carbs: 35.2%