Low Sodium Potato Salad Recipe

This creamy, crunchy Low Sodium Potato Salad Recipe is made with baby potatoes, fresh dill, and Greek yogurt, and ready in 30 minutes. Tossing the warm potatoes in a splash of apple cider vinegar lets them absorb a tangy punch before the dressing even goes on. I find this completely eliminates the need for extra salt.

Try More Salads Recipes:

• Low Sodium Tuna Salad Recipe
• Low Sodium Chicken Salad Recipe
• Low Sodium Pasta Salad Recipe

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Why You Will Love This Low Sodium Potato Salad Recipe:

• Heart-Healthy Profile: By significantly reducing sodium, this dish is an ideal choice for anyone managing blood pressure or kidney health without sacrificing the creamy comfort of a traditional potato salad.
• The “Acid Over Salt” Strategy: This recipe relies on a sharp apple cider vinegar or lemon juice base, which provides the “zing” usually provided by salt, waking up the palate and highlighting the potato’s natural sweetness.
• Crunch & Freshness: Instead of processed additives, it’s packed with fresh celery, red onion, and radishes, providing a satisfying textural contrast to the tender potatoes.
• Aromatic Herb Blend: A generous mix of fresh dill, chives, and parsley provides a complex, garden-fresh flavor profile that salt usually masks.
• Creamy Without the Heaviness: By using a blend of Greek yogurt and a touch of olive oil or low-sodium mayo, you get a velvety texture that is lighter and more refreshing than traditional heavy-mayo versions.
• Better the Next Day: The flavors meld and deepen as it sits in the fridge, making it a perfect make-ahead dish for barbecues or weekly meal prep.
• Ultimate Versatility: It pairs beautifully with grilled chicken, fish, or veggie burgers, acting as a cooling, savory companion to almost any main course.

Low Sodium Potato Salad Ingredients

• 1 1/2 lbs baby potatoes, halved
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tbsp salt-free Dijon mustard
• 2 tbsp apple cider vinegar
• 2 stalks celery, finely diced
• 1/4 cup red onion, finely chopped
• 3 hard-boiled eggs, chopped
• 2 tbsp fresh dill, chopped
• 1/2 tsp black pepper

How To Make Low Sodium Potato Salad

1. Boil the potatoes: Place potatoes in a large pot of water and bring to a boil. Cook for 12 to 15 minutes until fork-tender, then drain.
2. Season while warm: Transfer the warm potatoes to a large bowl and immediately toss them with the apple cider vinegar. Let them sit for 5 minutes.
3. Mix the dressing: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, mustard, and black pepper until smooth.
4. Combine the salad: Add the celery, red onion, eggs, and fresh dill to the potatoes. Pour the dressing over the top.
5. Chill and serve: Gently fold everything together until well coated. Cover and chill in the fridge for at least 1 hour before serving.

Recipe Tips

• Cut potatoes evenly: Keeping the chunks uniform ensures they all cook at the exact same rate.
• Dress while warm: Adding vinegar to hot potatoes helps them absorb the tangy flavor deep inside.
• Check your mustard: Standard mustards hide a lot of sodium, so specifically look for a salt-free variety.

What To Serve With Low Sodium Potato Salad?

This creamy Low Sodium Potato Salad pairs nicely with grilled chicken breasts or a hearty turkey burger. The bright acidity cuts through rich meats without adding unwanted sodium to your plate.

How To Store Leftovers Low Sodium Potato Salad?

Keep the salad in an airtight container in the fridge for up to four days. Do not freeze this dish, as the mayonnaise and potatoes will separate and become watery when thawed.

How To Reheat Leftovers Low Sodium Potato Salad?

While most people enjoy potato salad cold, you can easily warm it up by tossing it into a non-stick skillet over medium heat for 3 to 5 minutes, adding a tiny splash of water to keep the dressing creamy as the potatoes heat through. Alternatively, use the microwave at 50% power in short 30-second bursts, covering your bowl with a damp paper towel to gently steam the potatoes and prevent the dressing from separating or becoming oily.

FAQs

Can I use Russet potatoes?
Yes, but they break down faster. Waxy potatoes like Yukon gold or red potatoes hold their shape much better.

Is mayonnaise high in sodium?
Most regular mayonnaise has a very low sodium content. Always double-check the nutrition label to be completely sure.

Can I make this dairy-free?
Simply swap the Greek yogurt for an equal amount of additional mayonnaise or a plain plant-based yogurt alternative.

More Salads Recipes:

• Low FODMAP Potato Salad Recipe
• Low FODMAP Chinese Chicken Salad Recipe
• Low-FODMAP Curry Chicken Salad Recipe

Low Sodium Potato Salad Recipe Nutrition Fact

• Calories: 210 kcal
• Total Fat: 14g
• Saturated Fat: 2.5g
• Cholesterol: 105mg
• Sodium: 85mg
• Total Carbohydrate: 18g
• Protein: 5g