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.
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
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
- Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
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