Low Sodium Classic Red Potato Salad
Delight in the creamy goodness of this *Low Sodium Classic Red Potato Salad*, a healthier spin on the beloved summer side dish. Made with tender chunks of red potatoes, this recipe swaps traditional heavy dressings for a flavorful blend of plain Greek yogurt, low sodium mayonnaise, and a zesty touch of Dijon mustard and red wine vinegar. Crunchy celery, finely chopped red onion, and fresh parsley add texture and brightness, while hard-boiled eggs offer a finishing touch that is as delicious as it is visually appealing. Perfect for picnics, barbecues, or a wholesome side dish at home, this heart-smart recipe packs all the taste of the classic version—with less sodium and none of the guilt. Ready in under an hour and ideal for making ahead, this red potato salad is a must-try for fans of fresh, healthy, and flavorful fare.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds red potatoes
- 0.75 cups plain Greek yogurt
- 0.25 cups low sodium mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 medium, finely chopped celery stalks
- 0.5 small, finely chopped red onion
- 2 tablespoons, finely chopped fresh parsley
- 0.5 teaspoon black pepper
- 2 large, chopped hard-boiled eggs
Instructions
Start by thoroughly washing the red potatoes under cold water to remove any dirt. Cut the potatoes into 1-inch chunks for an even cooking process.
Place the potato chunks in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer the potatoes until they are tender, about 10-15 minutes. Test doneness by inserting a fork into the potatoes; they should be easily pierced.
Once cooked, drain the potatoes in a colander and run cold water over them to stop further cooking. Allow the potatoes to cool completely.
In a large mixing bowl, combine the plain Greek yogurt, low sodium mayonnaise, Dijon mustard, and red wine vinegar. Mix well until smooth and creamy.
Add the cooled potatoes to the bowl along with the finely chopped celery, red onion, and fresh parsley.
Gently fold the ingredients together until the potatoes are well coated with the dressing.
Season the potato salad with black pepper, keeping in mind that it should remain low sodium, and adjust the seasoning according to taste.
Garnish with the chopped hard-boiled eggs, gently mixing them into the salad or sprinkling them on top for presentation.
Cover the salad and refrigerate it for at least 1 hour before serving to allow the flavors to meld together.
Before serving, give the potato salad a light stir and adjust the seasoning if necessary. Enjoy your healthy, low sodium Classic Red Potato Salad as a delightful side dish for any meal!
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 991 mg | 43% | |
| Total Carbohydrate | 190.1 g | 69% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 29.7 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 601 mg | 46% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 5591 mg | 119% | |
*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.
