Low Sodium Picnic Potato Salad
This Low Sodium Picnic Potato Salad is a flavorful, heart-healthy twist on the classic summer side dish. Made with tender Yukon Gold potatoes, crisp celery, sweet red bell pepper, and a creamy dressing of low-sodium mayonnaise, Greek yogurt, and a touch of Dijon mustard, this salad packs plenty of taste without the extra salt. A hint of apple cider vinegar brightens the dish, while fresh parsley adds herbal freshness. Optional hard-boiled eggs lend added richness, making this recipe both satisfying and nutritious. Perfect for picnics, potlucks, or backyard barbecues, this make-ahead potato salad is a crowd-pleaser that’s light on sodium but big on flavor. Serve chilled and enjoy every bite of this wholesome, guilt-free favorite!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 Celery stalks, diced
- 1 Red bell pepper, diced
- 0.5 Red onion, finely chopped
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Mayonnaise (low sodium)
- 0.25 cup Plain Greek yogurt (low sodium)
- 1 tablespoon Dijon mustard (low sodium)
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Black pepper, freshly ground
- 2 Hard-boiled eggs, diced (optional)
Instructions
Peel and dice the Yukon Gold potatoes into bite-sized pieces.
Place the diced potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10-15 minutes or until the potatoes are fork-tender. Drain and set aside to cool.
While the potatoes cool, prepare the dressing by combining the low sodium mayonnaise, plain Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, onion powder, and black pepper in a small mixing bowl. Whisk until smooth and set aside.
In a large mixing bowl, combine the cooled potatoes, diced celery, red bell pepper, red onion, and fresh parsley. If using, add the diced hard-boiled eggs.
Pour the prepared dressing over the potato mixture and gently toss until everything is evenly coated. Be careful not to break up the potatoes too much.
Taste the salad and adjust seasoning if needed, keeping in mind that it should be minimally salty.
Cover and refrigerate the salad for at least 1 hour to let the flavors meld together. Serve chilled and enjoy your low sodium picnic potato salad!
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 22.7 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 509 mg | 39% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 5563 mg | 118% | |
*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.
