Low Sodium Potato Salad
SODIUM COUNT: 121 mg per serving (1 cup); 726 mg in the entire recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 1x
Ingredients
Scale
- 2 pounds whole red potatoes
- 6 tablespoons mayonnaise
- 6 tablespoons plain Greek yogurt
- 1 teaspoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tsp chopped fresh dill ((or ½ tsp dried dill))
- 1 medium stalk celery ((diced))
- 3 green onions ((thinly sliced))
- 2 large boiled eggs ((peeled and cut into chunks))
Instructions
- Bring a large pot of water to a boil. Add the washed potatoes and cook for 20-30 minutes or until cooked through. Drain and set aside to cool. When the potatoes are cool enough to handle, remove the peels. Cut the potatoes into one-inch cubes and allow to cool completely.
- In a small bowl, make the dressing by whisking together the mayonnaise, Greek yogurt, mustard, and apple cider vinegar. Stir in the dill, green onion, and celery.
- Add the dressing to the cooled potatoes and stir until just combined. Add the eggs to the salad and stir gently until eggs are incorporated throughout.
Notes
NUTRITIONAL INFORMATION – Yield: 6 servings, about 1 cup per serving
Sodium: 121.0 mg, Calories: 237.2, Total Fat: 12.0 g, Saturated Fat: 2.1 g, Cholesterol: 75.7 mg, Carbohydrates: 25.8 g, Fiber: 2.9 g, Sugar: 2.7 g, Protein: 6.7 g.
Find it online: https://www.sodiumoptional.com/potato-salad/