Most Australians consume excess sodium and inadequate potassium both causing high blood pressure—the leading risk factor for death in Australia(1). Switching regular salt to potassium-enriched, reduced-sodium salt is a novel solution, shown to lower blood pressure, cardiovascular disease risk and premature death(2). The aim of this study was to explore Australian adults’ knowledge, attitudes and behaviours related to potassium-enriched salt. Adults aged ≥ 18 years and who were the main or joint grocery buyer were recruited through a web panel provider between February and March 2024 to complete an online survey. Quotas were used to achieve representation of the age, sex and geographical distribution in Australia. The survey was developed based on existing questionnaires of consumers’ perception of potassium-enriched salt identified in a systematic review, and the behaviour change wheel framework to allow for a systematic assessment of consumers’ capability, opportunity and motivation to switch to potassium-enriched salt. Survey responses that were completed in less than one-third of the median time (< two minutes and 20 seconds) were excluded from analysis. All data were collated and analysed using the statistical program Stata/SE 14.0 (StataCorp LP). A total of 4113 adults (52% female) with a mean (SD) age of 47.9 years (18.3) completed the survey and were eligible for inclusion. About half (47%) of participants reported that they have seen/heard of a potassium-enriched salt. Of those, 41% always, often or sometimes use potassium enriched salt with the main reasons being it is what’s available at home (32%) and it was recommended by a healthcare professional (29%). However, only 3% of all participants reported that potassium-enriched salt or low-sodium salt was the main type of salt used during cooking and eating at home. Most participants reported that they could be influenced to switch to potassium-enriched salt by the following factors, if it was better for their health (85%), affordable (78%), recommended by healthcare professionals (75%) and tasted good (73%). Most participants believed that individuals (77%), food manufacturers (68%) and fast-food chains (65%) were responsible for making the switch to potassium-enriched when told it was a healthier alternative to regular salt. A greater proportion of participants correctly identified that eating more potassium was beneficial for health (73%) compared to those that correctly identified that eating more sodium was not beneficial for health (57%). While current knowledge and use of potassium-enriched salt is low in Australia, the study identified existing and potential drivers for switching to potassium-enriched salt. The study highlights greater awareness-raising activities about the health benefits and acceptable taste of potassium-enriched salt, particularly by healthcare professionals, could help scale-up the switch to potassium-enriched salt.