Picnic Potato Salad

Diet Types

  • CKD Non - Dialysis
  • Dialysis
  • Diabetes

Portions : 8

Serving Size : 1/2 cup


  • 3 large eggs
  • 3 cups potatoes
  • 1 stalk celery
  • 1 small onion
  • 1/2 red bell pepper
  • 3/4 cup reduced-fat mayonnaise with olive oil
  • 3 tablespoons cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh dill
    • Preparation

      1. Boil the eggs until they are hard-cooked.
      2. To reduce the potassium in the potatoes, peel the potatoes, cut them into small pieces, cover them with water and bring them to a boil. Discard the water and add fresh water. (Skip this part if a low-potassium diet is not required.) Boil the potatoes until they’re tender but still firm when punctured with a fork.
      3. While the potatoes are cooking, finely chop the celery, onion and bell pepper. Peel and chop the hard-boiled eggs.
      4. Drain the potatoes and place them in a bowl. Add the vegetables and chopped eggs. Do not stir.
      5. Mix the salad dressing ingredients together; add them to the potatoes and toss gently. Top with fresh chopped dill.
      6. Cover and chill until ready to serve.

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