Low Sodium Deviled Egg Potato Salad
Elevate your picnic or potluck spread with this irresistibly creamy Low Sodium Deviled Egg Potato Salad—a healthier twist on the classic side dish! This recipe combines tender russet potatoes with the bold, tangy flavors of Greek yogurt, Dijon mustard, and a hint of apple cider vinegar, creating a luscious dressing reminiscent of deviled eggs. Fresh dill, smoked paprika, and crunchy celery lend bursts of flavor and texture, while hard-boiled egg whites add a protein-packed finishing touch. Perfect for those watching their sodium intake, this lighter potato salad skips the salt without sacrificing taste, making it a heart-smart choice everyone will love. Serve it chilled to let the vibrant flavors harmonize for a side dish that's as refreshing as it is satisfying. Keywords: Low sodium potato salad, deviled egg potato salad, healthy side dish, picnic recipes, heart-smart salad.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 6 large Eggs
- 0.5 cup Plain Greek yogurt
- 0.25 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 stalks Celery
- 0.25 cup Red onion
- 2 tablespoons Fresh dill
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
Instructions
1. Peel the russet potatoes and cut them into 1-inch cubes. Place them in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer for about 15 minutes or until the potatoes are tender when pierced with a fork.
2. While the potatoes are boiling, place the eggs in a separate pot and cover with water. Bring to a boil over medium-high heat. Once the water reaches a rolling boil, turn off the heat and cover the pot. Let the eggs sit in the hot water for 12 minutes, then drain and immediately transfer them to an ice bath to cool.
3. Once the potatoes are cooked, drain them and spread them out on a baking sheet to cool quickly, about 10 minutes.
4. Peel the cooled eggs and cut them in half. Remove the yolks and place them in a large mixing bowl, setting the whites aside for later.
5. In the mixing bowl with the yolks, add the Greek yogurt, mayonnaise, Dijon mustard, and apple cider vinegar. Mash the mixture with a fork until smooth and creamy.
6. Finely chop the celery and red onion. Add them to the yolk mixture along with the chopped fresh dill and smoked paprika, then mix until fully combined.
7. Gently fold the cooled potato cubes into the creamy yolk mixture until the potatoes are well coated.
8. Chop the reserved egg whites and gently fold them into the potato mixture.
9. Season the salad with black pepper and adjust to taste.
10. Cover the salad and refrigerate it for at least 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1187 mg | 396% | |
| Sodium | 1417 mg | 62% | |
| Total Carbohydrate | 177.6 g | 65% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 15.8 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 450 mg | 35% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 4687 mg | 100% | |
*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.
