Cool Potato Salad - Low Sodium Version

Ingredients

6–8 medium red or yellow potatoes (about 1.2 kg / 2.5 lb)

¾ cup light mayonnaise (no-salt-added if available)

1 Tbsp Dijon mustard (reduced sodium)

1 Tbsp apple cider vinegar

1 Tbsp water

¼ tsp black pepper

½ tsp smoked paprika

Optional Lower-Sodium Add-ins:

2 hard-boiled eggs

¼ cup onion

½ cup sweet pepper

½ cup celery

½–1 cup shredded carrots

Fresh dill or parsley

Method

1. Wash potatoes well and leave skins on

2. Cover with cold water and boil until fork-tender (20–30 minutes).

3. Cut into 1-inch cubes.

4. Cool completely in refrigerator (overnight preferred).

5. Prepare add-ins.

6. Whisk mayonnaise, mustard, vinegar, water, salt, and pepper.

7. Fold dressing gently into potatoes.Add mix-ins and combine evenly.

8. Sprinkle with smoked paprika.

9. Chill 1 hour before serving.
   
   

Per 1 cup (250 mL), approx. 8 servings. Values are estimates.

Nutrition Facts

Nutrient Amount % Daily Value

Calories 215

Fat 8 g 11%

Saturated 1 g 5%

Trans 0 g

Carbohydrate 33 g

Fibre 4 g 14%

Sugars 4 g 4%

Protein 6 g

Cholesterol 55 mg

Sodium 180 mg 8%

Potassium 800 mg 23%

Calcium 40 mg 3%

Iron 1.5 mg 8%