Low Sodium Picnic Potato Salad

This Low Sodium Picnic Potato Salad is a flavorful, heart-healthy twist on the classic summer side dish. Made with tender Yukon Gold potatoes, crisp celery, sweet red bell pepper, and a creamy dressing of low-sodium mayonnaise, Greek yogurt, and a touch of Dijon mustard, this salad packs plenty of taste without the extra salt. A hint of apple cider vinegar brightens the dish, while fresh parsley adds herbal freshness. Optional hard-boiled eggs lend added richness, making this recipe both satisfying and nutritious. Perfect for picnics, potlucks, or backyard barbecues, this make-ahead potato salad is a crowd-pleaser that’s light on sodium but big on flavor. Serve chilled and enjoy every bite of this wholesome, guilt-free favorite!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 2 Celery stalks, diced
• 1 Red bell pepper, diced
• 0.5 Red onion, finely chopped
• 0.25 cup Fresh parsley, chopped
• 0.5 cup Mayonnaise (low sodium)
• 0.25 cup Plain Greek yogurt (low sodium)
• 1 tablespoon Dijon mustard (low sodium)
• 1 tablespoon Apple cider vinegar
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.25 teaspoon Black pepper, freshly ground
• 2 Hard-boiled eggs, diced (optional)

Directions

Step 1

Peel and dice the Yukon Gold potatoes into bite-sized pieces.

Step 2

Place the diced potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10-15 minutes or until the potatoes are fork-tender. Drain and set aside to cool.

Step 3

While the potatoes cool, prepare the dressing by combining the low sodium mayonnaise, plain Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, onion powder, and black pepper in a small mixing bowl. Whisk until smooth and set aside.

Step 4

In a large mixing bowl, combine the cooled potatoes, diced celery, red bell pepper, red onion, and fresh parsley. If using, add the diced hard-boiled eggs.

Step 5

Pour the prepared dressing over the potato mixture and gently toss until everything is evenly coated. Be careful not to break up the potatoes too much.

Step 6

Taste the salad and adjust seasoning if needed, keeping in mind that it should be minimally salty.

Step 7

Cover and refrigerate the salad for at least 1 hour to let the flavors meld together. Serve chilled and enjoy your low sodium picnic potato salad!

Nutrition Facts

Serving size	(1676.8g)

Amount per serving	% Daily Value*
Calories	1462.3

Total Fat 54.3g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat g
Cholesterol 413.4mg	0%
Sodium 848.9mg	0%
Total Carbohydrate 190.4g	0%
Dietary Fiber 22.2g	0%
Total Sugars 22.7g
Protein 46.5g	0%

Vitamin D 88IU	0%
Calcium 509.0mg	0%
Iron 14.4mg	0%
Potassium 5562.7mg	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: 34.0%

Protein: 12.9%

Carbs: 53.0%