On-The-Light-Side Potato Salad | Midwest Living

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On-The-Light-Side Potato Salad

On-The-Light-Side Potato Salad

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  • Makes: 8 servings
  • Prep 30 mins
  • Cook 20 mins

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Here's a low-sodium potato salad recipe. With all the other flavors, you won't miss the salt. This side dish is also low in calories and fat.


  • 3 medium white, red, or Yukon gold potatoes (1 pound)
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • 1/4 teaspoon ground black pepper
  • 2 large hard cooked eggs, chopped
  • 1/2 cup light dairy sour cream*
  • 1/2 cup chopped celery
  • 1/3 cup chopped sweet onion


  1. In a medium saucepan place unpeeled potatoes in enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or just until tender. Drain well; cool slightly. Cut the potatoes into 1-inch cubes.
  2. Meanwhile, in medium bowl whisk together olive oil, vinegar, garlic, and black pepper. Fold in eggs, sour cream, celery and onion. Add the potato. Toss lightly to coat.


  • * Choose sour cream with no more than 25 mg of sodium per 2 tablespoons.

Nutrition Facts

(On-The-Light-Side Potato Salad)

Servings Per Recipe 8, calcium (mg) 30, Potassium (mg) 264, Riboflavin (mg) 0, chol. (mg) 57, Fat, total (g) 4, Thiamin (mg) 0, vit. C (mg) 10, carb. (g) 10, iron (mg) 1, pro. (g) 3, vit. A (IU) 146, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, Folate (µg) 16, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 2, sat. fat (g) 1, Niacin (mg) 1, cal. (kcal) 91, sugar (g) 1, sodium (mg) 32

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