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Hot Potato Salad


Hot Potato Salad

It is difficult to make a low salt potato salad that is tasty. This recipe fills the bill, and can be served either hot or cold with a low sodium dish such as Chicken Breast with Pizza Sauce or Beef Noodle Skillet for a meal well within the healthy limit of 1.500 mg. of sodium a day.

4 servings: 184 mg. sodium per serving

1 Tablespoon olive oil
1 pound red potatoes
3/4 cup chopped green onions (white and tender greens)
1/2 teaspoon prepared mustard
1/2 teaspoon black pepper
1/4 teaspoon lemon pepper with garlic and onion *
1/4 teaspoon salt
2 Tablespoons plain fat free yogurt

Prep. Instructions

1. Wash potatoes. Do not peel. Chop potatoes into 1/2 inch cubes. Barely cover potatoes with water in a saucepan. Bring water to a boil; cook over medium heat until potatoes are tender, about 10 minutes. Drain and set aside.
2. Combine prepared mustard, pepper and salt in a bowl.
3. Have other ingredients on hand.

Cooking Instructions

1. Heat the oil in a 9 inch skillet over medium-low heat.

2. Add green onion and cook, stirring often, until onions are tender, about 5 minutes.

3. Add mustard/spice mixture. Stir well.

4. Add cooked potatoes; stir to combine. Turn heat to low. Cook for 5 minutes, stirring occasionally.

5. Add yogurt. Stir to combine. Heat through and serve. - Copyright © 2023 Judy Reynolds