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Potato Salad

Time for a little picnic stuff. Feel free to vary the veggies to whatever suits you best. If you aren't watching your cholesterol, a hard boiled egg or two would be a nice addition too. The traditional recipe says to boil the potatoes whole, then peel and chop them, but i find i get better results by cuting them into smaller pieces first. Unless you have very small potatoes to boil whole, the outside will be mushy before the inside is done.

6 Potatoes
1/2 c Low Sodium Mayo
1/4 c Sour Cream
2 t Dry Mustard
1 t Onion Powder
2 T Honey
1/2 t Black Pepper
1/4 c Green Pepper,Chopped
1/4 c Celery,Sliced
1 Carrot,Sliced
1 T Parsley
1/2 t Celery Seed
1/4 t Dill

Boil potatoes until done. Rinse in cold water and allow to cool. Mix together mayo, sour cream and seasonings. Pour over potatoes and stir to coat. old in chopped veggies.

Yield: 6 Servings

Sodium Category: LowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 6

Amount Per Serving
Calories 445
Calories from Fat 153

% Daily Values *

Total Fat 17 gr
  Saturated Fat 5 gr
  Polyunsaturated Fat 7 gr
  Monounsaturated Fat 5 gr
Cholesterol 15 mg
Sodium 57 mg
Potassium 1107 mg
Carbohydrates 70 gr
  Dietary Fiber 6.3gr
Protein 6 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet

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