Low Sodium Russian Salad
Brighten up your table with this vibrant and heart-healthy Low Sodium Russian Salad, a delightful twist on the classic dish perfect for those watching their salt intake. Packed with tender potatoes and carrots, crisp green beans, sweet apples, and zesty low-sodium dill pickles, this recipe delivers bold flavors without the extra sodium. A creamy yet light dressing made from low-sodium mayonnaise, protein-rich Greek yogurt, fresh lemon juice, and a hint of black pepper ties it all together, while a sprinkle of fresh parsley adds a fragrant finish. Quick to prepare, this versatile salad is ideal as a side dish, light lunch, or a make-ahead option for gatherings. Enjoy the perfect balance of creaminess, crunch, and tang in every bite of this low-sodium, veggie-loaded favorite!
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Ingredients
- 2 medium Potatoes
- 2 medium Carrots
- 1 cup Frozen peas
- 1 cup Green beans
- 1 small Apple
- 3 small Low-sodium dill pickles
- 0.5 cup Low-sodium mayonnaise
- 0.5 cup Plain Greek yogurt
- 1 tablespoon Lemon juice
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
Directions
Step 1
Peel and dice the potatoes and carrots into small, uniform cubes.
Step 2
Bring a large pot of water to a boil. Add the diced potatoes and carrots to the boiling water and cook for about 10 minutes until tender but not mushy.
Step 3
In the last 2 minutes of boiling the potatoes and carrots, add the green beans and peas to the pot.
Step 4
Drain the vegetables and rinse them under cold water to stop the cooking process. Set aside to cool.
Step 5
Core and dice the apple into small cubes. Chop the dill pickles into similar-sized pieces.
Step 6
In a large mixing bowl, combine the cooled potatoes, carrots, peas, green beans, apple, and dill pickles.
Step 7
In a small bowl, mix together the low-sodium mayonnaise, Greek yogurt, lemon juice, and ground black pepper.
Step 8
Pour the dressing over the salad and gently toss to coat all ingredients evenly.
Step 9
Adjust the seasoning with additional pepper or a touch more lemon juice if needed.
Step 10
Finely chop the fresh parsley and sprinkle over the salad before serving.
Step 11
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Nutrition Facts
| Serving size | (1335.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1194.3 |
| Total Fat 44.1g | 0% |
| Saturated Fat 8.2g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 51.6mg | 0% |
| Sodium 472.1mg | 0% |
| Total Carbohydrate 165.7g | 0% |
| Dietary Fiber 29.1g | 0% |
| Total Sugars 50.5g | |
| Protein 36.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 378.6mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 3778.9mg | 0% |
Source of Calories