Wondering if you can enjoy potato salad on a Renal Diet? Our answer is YES! We’ve replaced some of the potato in this recipe with cauliflower for a lower potassium potato salad. Follow some of our food safety tips to bring this Cauliflower Potato Salad to your next summer gathering.

Mayonnaise Myths

We have all heard that mayonnaise based dishes may be the culprit of food safety concerns, however this is not exactly true. Bacteria thrives in warm, pH neutral environments. Mayonnaise itself has been acidified to make it an environment that is not optimal for bacteria growth, however, potatoes are not acidic. When combined together, the potatoes neutralize the effects of the mayonnaise making it easier for bacteria to flourish. Fear not! Follow these simple food handling tips from the FDA for a worry free picnic season.

1. Do not leave cold food unrefrigerated for more than 2 hours. If temperatures are about 90°F, food should not be left out for more than one hour.
2. Place cold foods/desserts serving platters directly on ice to keep it cooler longer. (Don’t forget to replenish it as the ice melts!)
3. Use coolers to store food instead of leaving it out for an extended period of time.
4. Do not store beverages and food in the same cooler. Since beverage coolers are opened more frequently, using separate coolers will help food stay cold longer.

Cooking methods to decrease potassium

Potatoes are typically avoided when managing kidney disease because of their high potassium content. However, did you know that you can lessen the amount of potassium in a food by the type of cooking method?

The “double boil” method

Potassium is water soluble and will leach out of potatoes during cooking. To maximize potassium reduction, follow these steps:

1. Peel and cut potatoes into chunks. (Smaller pieces are better!) Another option is to grate the potato after peeling.
2. Transfer cut potatoes to a large pot, cover with cold water, and bring to a boil.
3. Once water has boiled, lower the heat and cook for 10-15 minutes. Drain water.
4. Repeat steps 2 and 3 one more time, to leach out the maximum amount of potassium.

Want to learn about more ways to reduce potassium, while still enjoying a variety of foods?

We are here to help! To find out how we use the power of nutrition to preserve kidney function, join our free monthly class. Prefer a one-to-one setting? Consider scheduling a consultation with one of our expert Renal Dietitians.

Kidney Friendly Potato Salad

You can save time and energy by using frozen cauliflower in the lower potassium potato salad recipe. Just be sure to drain the cooked potatoes and cauliflower well at the end of Step 1.

Recipe developed by Clarissa Paimanta, RD and tested by Jennifer Krasilovsky, KidneyRD Intern 2021

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Course: Salad, Side Dish, Vegetables

Cuisine: American

Keyword: High Calorie, Low Phosphorus, Low Protein

Diet Type: CKD, VLPD

Servings: 6 servings

Calories: 261kcal

Author: The KidneyRD Team

Ingredients

• 1 large russet potato peeled, cubed into 1/2" cubes (about 1 Cup)
• 1 medium head of cauliflower cut into small florets (about 4 1/2 Cups)
• 3/4 cup vegan mayonnaise
• 1 dill pickle chopped (about 1/2 cup)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons dried dill or 4 tablespoons fresh dill chopped
• A pinch of pepper to taste
• 1/4 red onion thinly sliced or diced
• 2 celery stalks chopped
• 2 stalks green onion chopped
• Optional: a sprinkle of smoked paprika for garnish

Instructions

• Peel and cube the potato.   Add potatoes to a pot, cover with cold water and bring to a boil over high heat and continue to cook for 5 minutes.  Then add cauliflower florets into the pot of boiling water and continue cooking for another 5 minutes, or until both the cauliflower and potatoes are tender.  Drain and rinse with cold water to cool slightly.
• In a large bowl, whisk together your vegan mayonnaise, chopped dill pickle, apple cider vinegar, Dijon mustard, dill, and a pinch of pepper.  Adjust seasoning to taste.
• To the same bowl, add in your cooked potato and cauliflower, along with the sliced red onion, chopped celery, and green onions.  Toss to combine.  Cover and place in the fridge to chill before serving or up to 3-4 days.

Variations:

• Lower Potassium:  Double boiling the potatoes: peel cube, and boil your potatoes for 5 minutes, then discard the water. Add fresh water then bring back to a  boil and cook for another 5 minutes or until tender.
• Potato-less Version:  Replace the potatoes with radishes.  Simply trim the tops, halve them, cover with water, bring to a boil and cook for 5 minutes or until tender.
• Lower Calorie: Substitute coconut milk yogurt for half of the vegan mayonnaise. You may need to add an extra pinch of salt to taste.

Notes

* This recipe was analyzed using regular mayonnaise.

Nutrition

Calories: 261kcal | Carbohydrates: 19g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 308mg | Potassium: 589mg | Fiber: 3g | Sugar: 3g | Vitamin A: 156IU | Vitamin C: 51mg | Calcium: 42mg | Iron: 1mg

Tried this recipe?Mention @KNI_Care or tag #KNIrecipes!

KidneyRD Verdict

This recipe is possibly my new favorite version of potato salad. I liked the subtle combination between the different textures of the cauliflower and potato. It has the classic potato salad add-ins, but somehow is a little more interesting. Cooking the potatoes and cauliflower in one pot is pretty genius and saves clean up, which we love! For an even easier preparation, use frozen cauliflower to save on chopping time.

_{ALL information you read on KidneyRD.com is purely for informational and educational purposes. Information is not intended to treat, cure, or prevent any disease.}