Classic Potato Salad, Low Sodium Style!

While Maine is known for its succulent lobstah and juicy blueberries, the state’s largest agricultural crop is actually potatoes. (Click here for an interesting history of the Maine potato.) While at the farmer’s market on Saturday, I picked up a small bag of native white potatoes and today I’d like to showcase them in perhaps the most beloved of all summer picnic fare: Classic Potato Salad. I’ve tried many versions of potato salad over the years and doubtless you have too. Some sweet, some savory, but without exception most slathered in mayonnaise. I will NOT speak ill of my most favorite condiment. But truthfully, mayo is out on a strict low-sodium diet. Thankfully this recipe, adapted from the No-Salt, Lowest-Sodium International Cookbook, makes use of another dreamy favorite, sour cream. In combination with the zing of scallion & onion and a whisper of garlic-infused vinaigrette, it will forever change your stance towards this picnic classic. I’m not exaggerating when I say this is one of the tastiest potato salads I’ve ever had, low sodium or not. All the traditional elements are here: potatoes (of course), cubed hard boiled egg, celery, onion, creamy dressing. There’s not a single shake of salt and yet – SO MUCH FLAVOR!! Prepare to be amazed.

Yields 4 servings.

SODIUM CONTENT: 68 mg per serving


3 medium white, red or Yukon gold potatoes, scrubbed and unpeeled
1 T. olive oil
1 T. apple cider vinegar
1 garlic clove, minced
1/8 t. ground white pepper
2 large eggs, hard-boiled, peeled and diced
1/2 c. diced red onion
1/2 c. diced celery (about 1 stalk)
2 scallions, sliced thinly (green and white portions)
1/2 c. sour cream


Place the potatoes in a pot, add enough water to cover and place over high heat. Bring to a boil. Boil for 20-25 minutes, until potatoes are cooked through but NOT soft. Remove potatoes from pot and set aside to cool. Once cool enough to handle, gently peel, then cut into 1-inch cubes. Place potatoes in a large mixing bowl.

Measure the olive oil and vinegar into a food processor or blender. Add the minced garlic and pulse to puree. Once smooth, pour over the potatoes (use a spatula to get every last drop). Sprinkle the white pepper over the potatoes. Add the chopped eggs, onion, celery and scallion to the bowl, along with the sour cream. Mix together very gently. Serve immediately, or cover and refrigerate until serving.

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