Low Sodium Classic Red Potato Salad
Indulge in the creamy goodness of this Low Sodium Classic Red Potato Salad, a healthier spin on the traditional favorite that doesn't skimp on flavor. Tender red potatoes are the star of this dish, complemented by a tangy, velvety dressing made with Greek yogurt, low-sodium mayonnaise, Dijon mustard, and a splash of red wine vinegar. Fresh celery, red onion, and parsley add texture and a burst of freshness, while chopped hard-boiled eggs provide a touch of richness. This easy-to-make potato salad is perfect for those watching their sodium intake and serves as a versatile side dish for picnics, barbecues, or everyday meals. With just 20 minutes of prep time and a quick chill in the fridge, this dish is a satisfying crowd-pleaser that’s as wholesome as it is delicious.
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Ingredients
- 2 pounds red potatoes
- 0.75 cups plain Greek yogurt
- 0.25 cups low sodium mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 medium, finely chopped celery stalks
- 0.5 small, finely chopped red onion
- 2 tablespoons, finely chopped fresh parsley
- 0.5 teaspoon black pepper
- 2 large, chopped hard-boiled eggs
Directions
Step 1
Start by thoroughly washing the red potatoes under cold water to remove any dirt. Cut the potatoes into 1-inch chunks for an even cooking process.
Step 2
Place the potato chunks in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer the potatoes until they are tender, about 10-15 minutes. Test doneness by inserting a fork into the potatoes; they should be easily pierced.
Step 3
Once cooked, drain the potatoes in a colander and run cold water over them to stop further cooking. Allow the potatoes to cool completely.
Step 4
In a large mixing bowl, combine the plain Greek yogurt, low sodium mayonnaise, Dijon mustard, and red wine vinegar. Mix well until smooth and creamy.
Step 5
Add the cooled potatoes to the bowl along with the finely chopped celery, red onion, and fresh parsley.
Step 6
Gently fold the ingredients together until the potatoes are well coated with the dressing.
Step 7
Season the potato salad with black pepper, keeping in mind that it should remain low sodium, and adjust the seasoning according to taste.
Step 8
Garnish with the chopped hard-boiled eggs, gently mixing them into the salad or sprinkling them on top for presentation.
Step 9
Cover the salad and refrigerate it for at least 1 hour before serving to allow the flavors to meld together.
Step 10
Before serving, give the potato salad a light stir and adjust the seasoning if necessary. Enjoy your healthy, low sodium Classic Red Potato Salad as a delightful side dish for any meal!
Nutrition Facts
| Serving size | (1816.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1481.0 |
| Total Fat 62.1g | 0% |
| Saturated Fat 12.5g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 449.0mg | 0% |
| Sodium 991.3mg | 0% |
| Total Carbohydrate 190.1g | 0% |
| Dietary Fiber 26.8g | 0% |
| Total Sugars 29.7g | |
| Protein 53.7g | 0% |
| Vitamin D 100IU | 0% |
| Calcium 600.7mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 5591.1mg | 0% |
Source of Calories