Low Sodium Deviled Egg Potato Salad

Creamy, tangy, and irresistibly flavorful, this Low Sodium Deviled Egg Potato Salad is the perfect side dish for picnics, barbecues, or weeknight dinners. Featuring tender russet potatoes, protein-packed hard-boiled eggs, and a luscious dressing made with Greek yogurt, Dijon mustard, and a touch of mayonnaise, this healthier twist on a classic potato salad offers all the indulgence with less salt. Crunchy celery, sharp red onion, and fresh dill add bursts of texture and flavor, while a sprinkle of smoked paprika gives it a subtly smoky kick. With just a hint of apple cider vinegar for brightness, this salad is a crowd-pleaser that’s big on taste and easy to prepare. Make it ahead of time to let the flavors meld, and enjoy a guilt-free take on this picnic staple.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 4 medium Russet potatoes
• 6 large Eggs
• 0.5 cup Plain Greek yogurt
• 0.25 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon Apple cider vinegar
• 2 stalks Celery
• 0.25 cup Red onion
• 2 tablespoons Fresh dill
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Black pepper

Directions

Step 1

1. Peel the russet potatoes and cut them into 1-inch cubes. Place them in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer for about 15 minutes or until the potatoes are tender when pierced with a fork.

Step 2

2. While the potatoes are boiling, place the eggs in a separate pot and cover with water. Bring to a boil over medium-high heat. Once the water reaches a rolling boil, turn off the heat and cover the pot. Let the eggs sit in the hot water for 12 minutes, then drain and immediately transfer them to an ice bath to cool.

Step 3

3. Once the potatoes are cooked, drain them and spread them out on a baking sheet to cool quickly, about 10 minutes.

Step 4

4. Peel the cooled eggs and cut them in half. Remove the yolks and place them in a large mixing bowl, setting the whites aside for later.

Step 5

5. In the mixing bowl with the yolks, add the Greek yogurt, mayonnaise, Dijon mustard, and apple cider vinegar. Mash the mixture with a fork until smooth and creamy.

Step 6

6. Finely chop the celery and red onion. Add them to the yolk mixture along with the chopped fresh dill and smoked paprika, then mix until fully combined.

Step 7

7. Gently fold the cooled potato cubes into the creamy yolk mixture until the potatoes are well coated.

Step 8

8. Chop the reserved egg whites and gently fold them into the potato mixture.

Step 9

9. Season the salad with black pepper and adjust to taste.

Step 10

10. Cover the salad and refrigerate it for at least 1 hour before serving to allow the flavors to meld.

Nutrition Facts

Serving size	(1290.4g)

Amount per serving	% Daily Value*
Calories	1718.3

Total Fat 80.4g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1187.1mg	0%
Sodium 1416.6mg	0%
Total Carbohydrate 177.6g	0%
Dietary Fiber 14.2g	0%
Total Sugars 15.8g
Protein 71.0g	0%

Vitamin D 246IU	0%
Calcium 450.5mg	0%
Iron 14.6mg	0%
Potassium 4687.3mg	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: 42.1%

Protein: 16.5%

Carbs: 41.4%