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Low Sodium Roasted Potato Salad

I'm dreaming of warm weather and picnics. Now, I hate potato salad. I don't like mayo. Don't ask me why. I think it's the egg, I'm not fond of those either. So you won't find it in this recipe. But you will find a bright, herby, flavorful potato salad. So if that suits your fancy, give this one a go.

I do give an option of using a teaspoon of Worcestershire sauce. If you don't have any or want to keep the sodium completely minimal, you can skip it. It takes out about 15 mg per serving based on brand to omit it. Yes, it does add a bit of sodium but it also rounds out a lot of flavor and adds in some umami, so if your diet/meal will allow it, I highly recommend it.

This serves 4 at about 80mg per serving.


  • 1 pound potatoes, unpeeled and cut into bite sized pieces

  • 1 tablespoon olive oil

  • ½ teaspoon smoked paprika

  • ¼ teaspoon ground mustard

  • ¼ teaspoon garlic powder


  • ½ cup diced fresh parsley

  • ½ cup sliced green onions

  • 1 clove garlic, minced

  • 2 tablespoons olive oil

  • 2 tablespoons red wine vinegar

  • 1 tablespoon water

  • 1 teaspoon lemon juice

  • 1 teaspoon Worcestershire sauce (optional, but so good, subtract 15 mg per serving if you don't use it)


  1. Preheat oven to 400° F. Combine 1 tablespoon olive oil, paprika, ground mustard and garlic powder in a medium bowl. Add potatoes and toss to combine.

  2. Pour potatoes on a lined rimmed baking sheet and cook until tender in the center, about 25-35 minutes. Flip half way through.

  3. In a food processor, combine other ingredients until a chunky sauce forms.

  4. Once potatoes are cooked, let cool about 15 minutes. Place them in a medium bowl, add sauce and toss to coat.

  5. You'll want to refrigerate for about an hour so the flavors all mellow out a bit.

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