Low Sodium Picnic Potato Salad Recipes
LOW SODIUM PICNIC POTATO SALAD
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
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
LOW SODIUM DILLED POTATO SALAD
This is potato salad recipe my own creation. I had to recently alter my diet to a lower sodium diet and in that quest I came up with this recipe which is lower in sodium and most people do not even notice it. I get requests for this recipe at EVERY family function.
Provided by herblady28
Categories Low Protein
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- 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.
PICNIC POTATO SALAD WITH NO MAYONNAISE
This is a great potato salad if you're looking for one without mayonnaise.
Provided by It's A New Day
Categories Salad Potato Salad Recipes No Mayo
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
- Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.
- Fold blue cheese and chives into potato salad until blended.
Nutrition Facts : Calories 272 calories, Carbohydrate 29.5 g, Cholesterol 12.7 mg, Fat 14.4 g, Fiber 3.6 g, Protein 6.9 g, SaturatedFat 4.5 g, Sodium 502.7 mg, Sugar 2.6 g
SKINNY CLASSIC POTATO SALAD
53% fewer calories • 74% less fat • 75% less sat fat than the original recipe. Feel good about passing this slimmed salad at picnics and potlucks!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Place potatoes in 4-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into cubes.
- In large bowl, place potatoes, eggs, celery and onion; toss gently to mix. In small bowl, mix dressing ingredients until well blended.
- Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 1 hour or until serving time.
Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 3 g, TransFat 0 g
PICNIC SWEET POTATO SALAD
A homemade vinaigrette coats this colorful salad chock-full of sweet potato cubes. It's ideal for warm-weather picnics and patio parties, but my family loves it year-round! -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 13 servings (3/4 cup each).
Number Of Ingredients 9
Steps:
- Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain. , Transfer to a large bowl; cool to room temperature. Add the apples, bacon, onion, parsley, salt and pepper to the potatoes. In a small bowl, whisk oil and vinegar. Pour over salad; toss gently to coat. Chill until serving.
Nutrition Facts : Calories 169 calories, Fat 12g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 163mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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