Low Sodium Picnic Potato Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
|
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 Ingredients:
10 medium red potatoes (4-5 inches in diameter) or 10 medium white potatoes, unpeeled, cooked just until tender and cooled (4-5 inches in diameter) |
1/4 cup diced onion |
1/2 stalk celery, chopped |
1 teaspoon dried dill or 2 -3 teaspoons fresh dill |
1/2 cup white wine vinegar or 1/2 cup red wine vinegar |
1/4 cup broth (made with 1/4 tsp low-sodium chicken or vegetable bouillon powder(i use herb ox brand) or 1/4 cup canned low sodium chicken broth |
1/2 teaspoon dry mustard |
1/3 teaspoon sugar |
1/4 teaspoon coriander |
1 dash fresh rosemary leaf |
1/2 cup olive oil |
1/2 teaspoon salt-free lemon & herb seasoning, such as mrs. dash lemon & herb blend |
2 teaspoons bacos bacon bits (optional) |
Directions:
1. Slice cooled potatoes (with skins) into chunks.
2. Sauté the onion through dill together and set aside.
3. Bring vinegar through sugar to a boil, remove from heat and add coriander through lemon-herb seasoning.
4. Add broth to onion mixture, pour over potatoes and mix.
5. Sprinkle Bac*Os over top.
6. Serve warm or chill and serve cold.
|
|