Are you looking for a healthy and delicious alternative to the classic potato salad recipe? Look no further than this low sodium dilled potato salad recipe. Not only is it perfect for anyone watching their salt intake, but it is also packed with flavor thanks to the combination of dried parsley, dried chives, and dried dill.
As someone who loves throwing parties and entertaining guests, I understand the importance of having versatile and crowd-pleasing dishes in your recipe arsenal. This low sodium potato salad recipe is sure to be a hit at your next gathering or family gathering. It pairs well with any protein or grilled vegetable and can even be enjoyed as a light lunch on its own.
So why not upgrade your next picnic or lunch outing with this delicious and healthy dilled potato salad? With simple ingredients and easy-to-follow instructions, it’s the perfect addition to any meal.
Why You’ll Love This Recipe
If you’re someone who loves classic potato salad but is looking for a healthier version with less sodium, then this low-sodium dilled potato salad recipe is perfect for you. With just the right amount of seasoning and flavorful ingredients, this potato salad recipe will be a hit at any party or gathering.
Firstly, this potato salad recipe is made with all-natural ingredients, so you can feel good about what you’re eating. Instead of using heavily processed additives that are often found in store-bought potato salads, we use dried herbs like parsley, chives and dill to give your taste buds a natural flavor burst. Our low-sodium style daily dish also utilizes white pepper as an alternative to black pepper which contains higher levels of sodium.
Secondly, this dill potato salad recipe is incredibly versatile. You can easily customize the recipe by adding your favorite ingredients like sweet pickles, red onion, chickpeas or even savory dijon mustard. Plus, if you prefer a vegan or dairy-free option you can simply substitute regular mayonnaise and sour cream with vegan-friendly alternatives like greek yogurt or lemon juice.
Lastly, this healthy potato salad recipe can be made in no time with minimal effort required. You only need 2 pounds of potatoes boiled and peeled and a handful of other pantry items. The instructions are simple and easy to follow even for those without much cooking experience.
In conclusion, our low-sodium dilled potato salad recipe is the perfect dish for anyone looking for a healthier take on a classic potato salad recipe without compromising on taste or flavor. So go ahead and give it a try – your taste buds (and heart) will thank you!
To make this low sodium dilled potato salad, you’ll need the following ingredients:
- 2 pounds of small red potatoes, scrubbed
- 1 red onion, peeled and chopped
- 4 large hard-boiled eggs, peeled and chopped
- ½ cup of fresh dill, chopped
- 1 cup of mayonnaise
- 1 cup of sour cream
- 1 tablespoon of dijon mustard
- 1 tablespoon of lemon juice
- 1 teaspoon of dried parsley
- 1 teaspoon of dried chives
- 1 teaspoon of dried dill
- Sea salt and ground black pepper to taste
Note: If you want to reduce the sodium content further, you can also use a low-sodium mayonnaise or substitute some of the mayonnaise with Greek yogurt.
The Recipe How-To
Now that we have gone through the ingredient list, let’s move on to the exciting part – making this dilled potato salad!
Step 1: Cooking the Potatoes
Rinse and scrub 2 pounds of red potatoes. In a large pot, boil in salted water until they are tender enough to be pierced with a fork, but not too soft that they break apart. This takes around 15-20 minutes.
Once cooked, drain the potatoes and let them cool for 10 minutes before peeling and chopping them into bite-sized pieces.
Step 2: Preparing the Dressing
In a smaller bowl, mix together 1 cup of mayonnaise, 1 tablespoon of lemon juice, 1 tablespoon of apple cider vinegar, 1 tablespoon of Dijon mustard, and 1 teaspoon each of dried parsley, dried dill, dried chives, and fresh chopped dill.
Step 3: Adding Some Crunch
To add an extra crunch to your potato salad, include some celery and red onion. Finely chop 1 stalk of celery and half a red onion.
Step 4: Mix it All Together
In a large bowl, combine your cooked chopped potatoes with the celery and red onion. Now coat everything very well with your prepared dressing.
Step 5: Adding Some Final Touches
For garnish add some more fresh chopped dill over the top of your salad along with some freshly ground black pepper.
Once made, keep summer alive by serving this magnificent dish at your next outdoor barbecue accompanied by some grilled chicken or burgers in hand!
Great job on following this recipe how-to!
Substitutions and Variations
Potato salad is one of those classic dishes that is beloved by many, but sometimes you want to mix things up a bit. Luckily, this recipe is quite flexible and can easily be adapted to suit your preferences. Here are some ideas for substitutions and variations:
– No Mayo: If you’re looking for a healthier option, swap out the mayonnaise for Greek yogurt or sour cream. Alternatively, you can skip the creamy dressing altogether and go for an oil and vinegar-based dressing instead.
– Red Potatoes: While I recommend using baby red potatoes in this recipe, you can certainly use any type of potato you like. Just keep in mind that different varieties have different textures and flavors, so your results may vary.
– Dijon Mustard: If you don’t have dijon mustard on hand, you can substitute it with any other type of mustard you like, or leave it out altogether if you prefer.
– Add-ins: Don’t be afraid to add extra ingredients to this salad, like chopped celery, pickles, or even chickpeas for a vegan option. Experiment with other fresh herbs like basil or thyme as well.
– Lemon Dill: For a brighter flavor profile, add some fresh lemon juice to the dressing and swap out the dried dill for fresh dill.
– Sweet Pickle Relish: If you want to add some sweetness to the salad, try adding a tablespoon or two of sweet pickle relish. This will give it a tangy and slightly sweet taste that pairs well with the creamy dressing.
Overall, this recipe is very versatile and customizable depending on your preferences. Don’t be afraid to experiment and make it your own!
Serving and Pairing
When it comes to serving and pairing the Low Sodium Dilled Potato Salad, there is no shortage of options. This dish is a classic crowd-pleaser that goes well with BBQ, grilled meats or a simple lunch spread.
For outdoor barbeques, serve this potato salad alongside ribs, burgers, sausages, and grilled vegetables. The creamy texture of the mayonnaise mixed with the soft red potatoes and the fresh herbs from the dill give it a sensational taste and texture that enhances any smoky flavor you have from your barbeque meat.
If you are looking for a meatless option for your potluck lunches, this salad pairs beautifully with some crunchy bread or crackers. You can also serve it with veggie kebabs or grilled tofu for a healthy vegetarian meal.
Another creative way to enjoy this recipe is to mix it up with other salads such as Chickpea Salad with lemon dressing or even incorporate it into a sandwich. The delicately seasoned salad works great as a sandwich filling or side dish.
When considering alcohol pairings for the Low Sodium Dilled Potato Salad Recipe, white wine or light beer works best. You can also pair this dish with unsweetened iced tea, fresh limeade or sparkling water to balance out the rich flavors in the salad.
In summary, the Low Sodium Dilled Potato Salad Recipe is versatile in how you serve and pair it! Whether you are hosting a barbecue party or just preparing lunch at home – this tangy potato salad is sure to add an extra zing to your menu!
Make-Ahead, Storing and Reheating
Are you looking to make your life easier when it comes to meal prep? This Low Sodium Dilled Potato Salad Recipe is great for making ahead and storing. It can be made up to two days in advance, which is perfect for a busy day or a planned picnic!
If you’re planning to make this potato salad recipe ahead of time, here’s how to do it. After the potatoes are boiled and peeled, chop them into cubes and add them into a large bowl with the rest of the ingredients. Mix everything together until well combined, and then store the salad in an airtight container in your refrigerator.
When it’s time to serve your potato salad, simply take it out of the fridge and let it come to room temperature before serving. If you want, you can also sprinkle some additional fresh dill on top for a final touch.
If you find yourself with leftovers after your event, don’t worry! This recipe is also great for storing in your refrigerator for up to four days. Just remember to keep it in an airtight container.
When reheating your potato salad, you’ll want to do so gently in order to preserve its texture and taste. Avoid microwaving it, as this will likely dry it out. Instead, heat it up on the stovetop on low heat while stirring occasionally.
With these tips for making ahead, storing, and reheating this Low Sodium Dilled Potato Salad Recipe, meal prep just got easier! Enjoy this healthy and tasty potato salad any time – without any added stress!
Tips for Perfect Results
Whether it’s a summer barbecue, a picnic or a potluck, potato salad is a classic dish that always satisfies. And with this low-sodium dilled potato salad recipe, you can enjoy this staple without worrying about your sodium intake. To help you achieve the best results possible, here are some tips:
1. Steady on the Salt
The key to making a low-sodium potato salad is to cut back on salt. Instead of adding salt directly to the salad recipe, use flavorful ingredients like fresh herbs (such as dill and parsley), apple cider vinegar or lemon juice to enhance the flavor of the dish.
2. Use the Right Potatoes
If you want tender, creamy potatoes in your salad, use waxy potatoes like red potatoes or baby red potatoes. These potatoes hold their shape well after being boiled and don’t turn mushy, making them perfect for salads — although other types of potatoes can work too.
3. Don’t Overcook The Potatoes
Boil your potatoes until they’re fork-tender but make sure not to overcook them as they will become too soft and fall apart when mixed with other ingredients.
4. Dress With Ease
To avoid making the salad mushy, add the dressing gradually until it reaches your desired consistency.
5. Chill Before Serving
Refrigerating your dilled potato salad for at least an hour before serving allows it to cool down and gives time for flavors to meld together.
By following these tips, you’ll get the perfect low sodium dilled potato salad that will impress your guests without compromising your health-conscious lifestyle.
As we wind down to the end of this recipe article, we can’t ignore the fact that making potato salad can be tricky. Especially if you are trying different variations and substitutions, it’s easy to get lost in the process. That’s why we’ve compiled some frequently asked questions (FAQ) from our prime home chefs with plenty of experience making successful potato salad. So, let us take you to the FAQ section where we try to answer all your concerns and queries before serving ourselves a delicious bowl of low sodium dilled potato salad.
How do you make potato salad less salty?
For a tastier meal, consider adding a splash of lemon or orange juice to your dish. The acidity of the fruit complements the savory flavor and brings out unexpected layers of taste. To reduce the saltiness in your dish, try using a mild vinegar like all-purpose vinegar, apple cider vinegar, or white wine vinegar. The acidity will help neutralize the salt and prevent it from overpowering the flavors in the dish.
Is potato salad high in sodium?
When considering a serving of potato salad, one of the most popular options contains approximately 1300 mg of sodium.
How do you make Paula Deen’s potato salad?
For this scrumptious party recipe, you will need a 3-pound bag of small red potatoes. These should be quartered and boiled until they are tender but not too soft. Then, in a separate bowl, mix together ½ cup of mayonnaise, ½ cup of sour cream, 1 tablespoon of minced fresh dill, 1 teaspoon of salt, and 1 teaspoon of ground black pepper. Once the potatoes have cooled, add them to the mixture and stir until they are coated evenly. Next, add in 10 slices of bacon that have been cooked to a crisp and crumbled, as well as 5 peeled and chopped hard-cooked eggs. Be careful not to over-stir, as you don’t want the eggs to break apart too much. This dish can be served hot, cold, or at room temperature, depending on your preference.
In conclusion, this low-sodium dilled potato salad is the ideal choice for those who want to eat a healthy meal without compromising on taste. This recipe is perfect for parties and gatherings, as it yields a large quantity of delicious salad that can be served as a side dish.
The combination of fresh dill, chives, and parsley gives this dish a unique flavor that you won’t find in any other potato salad recipe. By using low-sodium ingredients like apple cider vinegar, sea salt, and white pepper, you’re reducing your salt intake while still enjoying a scrumptious meal.
Don’t hesitate to try out this recipe the next time you’re hosting or attending a party. Your guests will be delighted by these healthy and flavorful potatoes, enhanced with the tangy taste of yogurt or mayonnaise mixed with fresh herbs. And with easy make-ahead storing and reheating options, preparing this delightful dilled potato salad has never been easier.
So go ahead and try out this recipe and join the thousands of people who have enjoyed it – because trust us when we say, everyone will want to know your secret for making the best low-sodium dilled potato salad ever!
Low Sodium Dilled Potato Salad Recipe
- 5 lbs potatoes (boiled, peeled, and chopped)
- 1 cup onion (chopped)
- 2 cups mayonnaise (not Miracle Whip)
- 4 tablespoons dried dill (please add more-I use a ton of it)
- 3 tablespoons dried chives (or 6 tablespoons of fresh chives)
- 1 tablespoon dried parsley
- 1 teaspoon white pepper (or to taste)
- Mix together and best when made the night ahead.
- All of the dried herbs can be substituted with fresh herbs. Sometimes use more than 1/2 jar real mayonnaise. I do not like my potato salad to be dry. I usually keep adding until it is VERY creamy. I do not add salt to this recipe but usually leave it up to the individual. Most people do not even realize that I have not added salt to this until I tell them.
Your Own Notes
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!