Low Sodium Maionese de Batata

Perfect for those seeking a heart-healthy twist on a classic Brazilian side dish, this Low Sodium Maionese de Batata is a lightened-up version of traditional potato salad, brimming with vibrant colors and fresh flavors. Featuring tender chunks of potatoes, carrots, and peas delicately coated in a creamy blend of low-sodium mayonnaise and tangy Greek yogurt, this dish strikes the ideal balance between indulgence and nutrition. A splash of lemon juice, a touch of Dijon mustard, and a sprinkle of fresh parsley elevate the flavors to new heights, while diced boiled eggs provide a satisfying texture. Ready in just 35 minutes, this herbaceous and wholesome salad is perfect for serving chilled at barbecues, family dinners, or as an easy meal-prep option.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 4 pieces medium potatoes, peeled and diced
• 2 pieces carrots, peeled and diced
• 1 cup frozen peas
• 1 cup low-sodium mayonnaise
• 0.5 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 2 pieces boiled eggs, diced

Directions

Step 1

Begin by peeling and dicing the potatoes and carrots into small, bite-sized cubes.

Step 2

Fill a large pot with water and bring it to a boil. Add the diced potatoes and carrots to the boiling water. Cook them for about 10-12 minutes until they are tender but still hold their shape.

Step 3

In the last 2 minutes of cooking, add the peas to the boiling water with the potatoes and carrots. Once the vegetables are cooked, drain them and rinse under cold water to stop the cooking process. Set aside to cool.

Step 4

In a large mixing bowl, combine the low-sodium mayonnaise and plain Greek yogurt. Add the lemon juice, olive oil, Dijon mustard, and black pepper. Stir well until all ingredients are thoroughly incorporated.

Step 5

Add the cooled potatoes, carrots, peas, and chopped boiled eggs to the mayonnaise mixture. Gently fold everything together to ensure the vegetables are evenly coated.

Step 6

Sprinkle the chopped parsley over the top and gently mix to distribute the parsley throughout the salad.

Step 7

Cover the potato salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Step 8

Serve chilled as a side dish at your next meal or gathering.

Nutrition Facts

Serving size	(1419.6g)

Amount per serving	% Daily Value*
Calories	1801.5

Total Fat 107.6g	0%
Saturated Fat 19.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 462.9mg	0%
Sodium 574.7mg	0%
Total Carbohydrate 158.1g	0%
Dietary Fiber 22.0g	0%
Total Sugars 30.2g
Protein 46.8g	0%

Vitamin D 88IU	0%
Calcium 346.7mg	0%
Iron 8.1mg	0%
Potassium 3745.5mg	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: 54.2%

Protein: 10.5%

Carbs: 35.4%