Low Sodium Maionese de Batata
Delight in the creamy goodness of "Low Sodium Maionese de Batata," a lighter twist on the traditional Brazilian potato salad. This recipe brings together tender potatoes, sweet carrots, and vibrant peas, all mixed into a luscious dressing made of low-sodium mayonnaise, tangy Greek yogurt, fresh lemon juice, and a hint of Dijon mustard. Chopped boiled eggs and fresh parsley add texture and brightness to this comforting classic, while its reduced sodium content makes it a heart-smart choice. Perfect as a chilled side dish for any meal or festive gathering, this veggie-packed salad is both wholesome and irresistibly flavorful. Ready in just 35 minutes, it’s a simple, satisfying crowd-pleaser.
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Recipe Information
Ingredients
- 4 pieces medium potatoes, peeled and diced
- 2 pieces carrots, peeled and diced
- 1 cup frozen peas
- 1 cup low-sodium mayonnaise
- 0.5 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 pieces boiled eggs, diced
Instructions
Begin by peeling and dicing the potatoes and carrots into small, bite-sized cubes.
Fill a large pot with water and bring it to a boil. Add the diced potatoes and carrots to the boiling water. Cook them for about 10-12 minutes until they are tender but still hold their shape.
In the last 2 minutes of cooking, add the peas to the boiling water with the potatoes and carrots. Once the vegetables are cooked, drain them and rinse under cold water to stop the cooking process. Set aside to cool.
In a large mixing bowl, combine the low-sodium mayonnaise and plain Greek yogurt. Add the lemon juice, olive oil, Dijon mustard, and black pepper. Stir well until all ingredients are thoroughly incorporated.
Add the cooled potatoes, carrots, peas, and chopped boiled eggs to the mayonnaise mixture. Gently fold everything together to ensure the vegetables are evenly coated.
Sprinkle the chopped parsley over the top and gently mix to distribute the parsley throughout the salad.
Cover the potato salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled as a side dish at your next meal or gathering.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 30.2 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 347 mg | 27% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3746 mg | 80% | |
*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.
