I love potato salad and have made it for years using mayonnaise, dill pickles, and dill pickle juice. It took a few tries, but I finally came up with a low sodium potato salad recipe we like. It uses a small amount of cider vinegar to replace the high sodium dill pickles and pickle juice.
- 2 med. potatoes, cut into bite sized pieces (no need to peel)
- 2 large eggs
- ⅓ cup celery, diced
- ¼ cup onion, finely chopped
- ¼ tsp Mrs Dash Onion and Herb Seasoning blend
- ⅛ tsp Mrs Dash Original Seasoning blend
- Optional: ⅛ tsp - ¼ tsp dried dill weed, depending on your taste (I like dill, so I use ¼ tsp. If you don’t like dill, you can leave it out and include a little more Mrs Dash Original Seasoning instead.)
- ½ Tbsp cider vinegar
- 1 tsp prepared yellow mustard
- ½ cup mayonnaise
- ⅛ tsp ground black pepper
- Paprika
- Cover the potatoes with water and bring them to a boil. Lower heat and cook 15-20 minutes, until potatoes are tender when tested with a fork but not mushy. Remove the potatoes from heat, drain, and let them cool.
- While potatoes are cooking, put the eggs in a sauce pan, cover with water, and bring to a full boil. Then remove the pan from the heat, cover, and let the pan sit for 20 minutes to allow the eggs to finish cooking. After they finish cooking, rinse the eggs with cool water, peel, and chop into bite sized pieces.
- Place the drained chopped potatoes, chopped eggs, onions, and celery in a casserole dish; do not stir yet. Cover and chill in the refrigerator until the potatoes are cool throughout.
- Make the sauce: mix the Mrs Dash Onion & Herb Seasoning blend, Mrs Dash Original Seasoning Blend, optional dill weed, cider vinegar, mustard, mayonnaise, and black pepper in a medium bowl. Stir until well blended.
- After the potatoes have chilled, pour the sauce over the vegetables. Stir gently until all of the ingredients are well distributed. Sprinkle the top of your salad with paprika; don’t stir it in.
- Cover the casserole dish and refrigerate for 2 hours or more (or overnight) to let the flavors blend before serving.
Note that sodium percentages depend on which daily reference you use. The estimated 113 mg of sodium per serving implies that one serving of this recipe provides:
– 5% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
–8% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 11% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
