Low Sodium Dilled Potato Salad Recipes

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DILLY POTATO & EGG SALAD



Dilly Potato & Egg Salad image

Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. -Angela Leinenbach, Mechanicsville, Virginia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 9

4 pounds medium red potatoes (about 14), peeled and halved
5 hard-boiled large eggs
1 cup chopped dill pickles
1 small onion, chopped
1-1/2 cups mayonnaise
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 326 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 413mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

LOW SODIUM PICNIC POTATO SALAD



Low Sodium Picnic Potato Salad image

Adapted from Donald Gazzaniga's No-Salt, Lowest-Sodium Cookbook. The last few times I've made it, I've used a bit of grated lemon peel instead of the lemon-herb seasoning. I generally don't include the Bac*O bits

Provided by echo echo

Categories     Potato

Time 11m

Yield 8 serving(s)

Number Of Ingredients 13

10 medium red potatoes (4-5 inches in diameter) or 10 medium white potatoes, unpeeled, cooked just until tender and cooled (4-5 inches in diameter)
1/4 cup diced onion
1/2 stalk celery, chopped
1 teaspoon dried dill or 2 -3 teaspoons fresh dill
1/2 cup white wine vinegar or 1/2 cup red wine vinegar
1/4 cup broth (made with 1/4 tsp Low-Sodium Chicken or Vegetable Bouillon powder(I use Herb Ox brand) or 1/4 cup canned low sodium chicken broth
1/2 teaspoon dry mustard
1/3 teaspoon sugar
1/4 teaspoon coriander
1 dash fresh rosemary leaf
1/2 cup olive oil
1/2 teaspoon salt-free lemon & herb seasoning, such as mrs. dash lemon & herb blend
2 teaspoons Bacos bacon bits (optional)

Steps:

  • Slice cooled potatoes (with skins) into chunks.
  • Sauté the onion through dill together and set aside.
  • Bring vinegar through sugar to a boil, remove from heat and add coriander through lemon-herb seasoning.
  • Add broth to onion mixture, pour over potatoes and mix.
  • Sprinkle Bac*Os over top.
  • Serve warm or chill and serve cold.

Nutrition Facts : Calories 316.1, Fat 14, SaturatedFat 1.9, Sodium 61.1, Carbohydrate 43.3, Fiber 4.7, Sugar 3.1, Protein 5.2

DILLED POTATO SALAD



Dilled Potato Salad image

What's a picnic without potato salad? This recipe will add delightful new flavor to yours, according to Cam Cox of Hemet, California. "The spices make the difference," she confirms.-Cam Cox, Hemet, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 7

4 to 6 large red potatoes, cooked and cubed
3 green onions with tops, sliced
1/4 cup minced fresh parsley
1/2 cup mayonnaise
3 tablespoons half-and-half cream
1/2 teaspoon salt
1/4 teaspoon each dill weed, white pepper and garlic powder

Steps:

  • In a large bowl, combine potatoes, onions and parsley. Combine remaining ingredients; mix well. Pour over potato mixture and mix gently. Cover and chill for at least 1 hour.

Nutrition Facts :

NEW POTATO SALAD WITH DILL



New Potato Salad With Dill image

Provided by Florence Fabricant

Categories     salads and dressings, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds new potatoes of uniform size, scrubbed
Salt and freshly ground black pepper
1/3 cup white wine vinegar
2/3 cup extra-virgin olive oil
1/2 tablespoon Dijon mustard
1/4 cup finely chopped scallions
2 tablespoons minced fresh dill

Steps:

  • Place the potatoes in a saucepan, cover with cold water, bring to a boil, cover and reduce the heat to low. Cook until the potatoes are just tender, about 20 minutes. Drain and quarter the potatoes, taking care to keep the skins on.
  • Place the potatoes in a bowl, season lightly with salt and pepper and gently toss with two tablespoons of the vinegar and one tablespoon of the oil. Set aside until cool.
  • Mix the remaining vinegar with the mustard until well blended. Beat in the oil. Pour over the cooled potatoes and gently mix. Add the scallions and dill, season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 20 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 454 milligrams, Sugar 1 gram, TransFat 0 grams

DILLED POTATO SALAD



Dilled Potato Salad image

Snips of fresh dill and green onion slices add color and flavor to this perfect potato salad.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 10

4 medium red potatoes (about 2 lb), peeled and diced
4 hard-cooked eggs, chopped
1/2 cup sliced green onions
3 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup mayonnaise
1/3 cup milk
1 teaspoon white wine vinegar
1/2 teaspoon yellow mustard

Steps:

  • Place potatoes in large saucepan. Add enough water to cover potatoes. Bring to a boil. Cook 5 to 8 minutes or just until potatoes are fork-tender. Drain; rinse with cold water until cool.
  • In large bowl, mix potatoes and remaining salad ingredients. In medium bowl, mix dressing ingredients. Pour dressing over salad; mix gently. Refrigerate 1 hour to blend flavors.

Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g

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