Low Sodium Dilled Potato Salad
Brighten up your summer table with this Low Sodium Dilled Potato Salad—a healthier twist on the classic picnic staple. Featuring tender red potatoes dressed in a creamy blend of Greek yogurt, tangy Dijon mustard, and zesty apple cider vinegar, this dish packs all the flavor without the excess salt. Fresh dill, crunchy celery, and vibrant green onions add a refreshing texture and herbaceous flair, while a dash of garlic powder and a sprinkle of paprika make every bite irresistibly savory. Ready in just 35 minutes, this heart-smart, easy-to-make side dish is perfect for barbecues, potlucks, or weekday dinners. Serve it chilled or at room temperature and enjoy a guilt-free indulgence packed with flavor and freshness!
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Recipe Information
Ingredients
- 2 pounds Small red potatoes
- 1 cup Greek yogurt (plain, unsweetened)
- 1 tablespoon Dijon mustard (low sodium)
- 1 tablespoon Apple cider vinegar
- 3 tablespoons Fresh dill (chopped)
- 3 stalks Green onions (sliced thin)
- 2 stalks Celery (diced)
- 0.5 teaspoon Black pepper (ground)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika (for garnish)
- as needed Water (for boiling)
Instructions
Wash the red potatoes thoroughly to remove any dirt or residue. Leave the skins on for added texture and nutrients.
Cut the potatoes into bite-sized chunks (about 1-inch pieces) and place them in a large pot. Add enough water to cover the potatoes completely.
Bring the water to a boil over high heat, then reduce the heat to medium and simmer the potatoes for 10-15 minutes, or until they are fork-tender.
While the potatoes cook, prepare the dressing by combining Greek yogurt, Dijon mustard, apple cider vinegar, fresh dill, black pepper, and garlic powder in a large bowl. Whisk until smooth and creamy.
Once the potatoes are cooked, drain them in a colander and let them cool to room temperature for about 10-15 minutes.
Add the cooled potatoes to the dressing along with the green onions and diced celery. Gently toss until the potatoes are evenly coated.
Adjust seasoning, if needed, based on your taste—feel free to add more dill or black pepper as desired.
Transfer the potato salad to a serving dish. Sprinkle paprika over the top for garnish and serve chilled or at room temperature.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 161.6 g | 59% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 20.4 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4757 mg | 101% | |
*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.
