SODIUM COUNT: 121 mg per serving (1 cup); 726 mg in the entire recipe
Recipe by Kathy on June 28, 2020
Prep time: PT15M
Cook time: PT30M
Total time: PT2H45M
Rating
4.3 stars ( reviews)
Ingredients
2 pounds whole red potatoes
6 tablespoons mayonnaise
6 tablespoons plain Greek yogurt
1 teaspoon yellow mustard
1 tablespoon apple cider vinegar
1 tsp chopped fresh dill ((or ½ tsp dried dill))
1 medium stalk celery ((diced))
3 green onions ((thinly sliced))
2 large boiled eggs ((peeled and cut into chunks))
Steps
Bring a large pot of water to a boil. Add the washed potatoes and cook for 20-30 minutes or until cooked through. Drain and set aside to cool. When the potatoes are cool enough to handle, remove the peels. Cut the potatoes into one-inch cubes and allow to cool completely.
In a small bowl, make the dressing by whisking together the mayonnaise, Greek yogurt, mustard, and apple cider vinegar. Stir in the dill, green onion, and celery.
Add the dressing to the cooled potatoes and stir until just combined. Add the eggs to the salad and stir gently until eggs are incorporated throughout.
Reviews
Judie on 2022-05-18 (4 stars): Another way to get the flavor of mustard is to use Mustard Powder. The sodium all seems to be in the manufacturing. I use this all the time as I don't like the salad to come out too yellow.
Rachel on 2024-07-05 (5 stars): So happy I found this recipe online. I have had to start limiting sodium for my husband and it has been hard but this was a great find. Thank you.
