Purpose: This study aimed to examine the compliance to a low-salt diet, sodium intake, and preferred salty taste in elderly patients with hypertension. Methods: A cross-sectional descriptive design was used. Participants were 105 elderly patients with hypertension living in a rural area. The compliance with a low-salt diet, sodium intake, and preferred salty taste, blood pressure, body mass index, and waist circumference were measured, and compared according to the general characteristics and the levels of blood pressure. Descriptive statistics, $X^2$-test, t-test, and ANOVA were used for data analysis. Results: compliance with a low-salt diet was marginally elevated. Sodium intake was relatively high and the main sources were seasonings and vegetables. The participants tended to prefer high levels of salt. Sodium intake was significantly higher the hypertensive individuals (stage I and II) compared to prehypertensive subjects on a normal maintenance diet. Sodium intake from vegetables was also significantly different between the two groups. Conclusion: Nursing intervention for hypertensive elderly patients should include strategies to decrease sodium intake.