Low Sodium Classic Potato Salad
Elevate your summer gatherings with this Low Sodium Classic Potato Salad, a healthier take on the timeless favorite. This recipe combines tender, bite-sized red potatoes with a creamy, tangy dressing made from mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar—delivering all the nostalgic flavor without the extra salt. Crisp celery, zesty red onion, fresh dill, and a hint of pepper provide bursts of texture and flavor, while chopped hard-boiled eggs add a satisfying richness. With only 40 minutes of prep and cook time, this dish is perfect for picnics, potlucks, or a refreshing side to your favorite grilled entrées. Enjoy a deliciously light twist on a classic!
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Recipe Information
Ingredients
- 2 pounds small red potatoes
- 0.75 cup mayonnaise
- 0.5 cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 3 celery stalks, finely chopped
- 0.5 cup red onion, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 0.5 teaspoon fresh ground black pepper
- 2 hard-boiled eggs, chopped
Instructions
Scrub the potatoes clean under running water. Leave the skins on for extra fiber and flavor.
Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low and let the potatoes simmer until fork-tender, about 15-20 minutes.
Drain the potatoes and rinse with cold water to cool them down quickly. Allow them to rest while preparing the dressing.
In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar. Stir until smooth.
Add the finely chopped celery, red onion, fresh dill, and ground black pepper to the dressing. Mix well.
Cut the cooled potatoes into bite-sized chunks and add them to the bowl with the dressing.
Add the chopped hard-boiled eggs to the salad mixture.
Gently fold all the ingredients together until the potatoes are well coated with the dressing.
Taste and adjust seasoning if necessary (consider adding more dill or pepper for additional flavor without increasing sodium).
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, stir the salad to ensure an even coating of dressing. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.0 g | 192% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 1605 mg | 70% | |
| Total Carbohydrate | 207.7 g | 76% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 27.1 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 437 mg | 34% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 5388 mg | 115% | |
*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.
