This creamy and healthy potato dill salad is made with Greek yogurt and fresh dill. It is a great and comforting side dish that everyone will love!
I am a huge fan of potato salads, and lately I’ve been experimenting with different combinations and flavors. This creamy dill potato salad is great for picnics, summer cookouts…or just because. I mean, I can always find an excuse to eat a good potato salad!
I made my dill potato salad the healthy way by using Greek yogurt. It comes out so creamy and full of amazing flavors. I love adding mustard, capers, scallions, and a squeeze of lemon juice for extra flavor. So good!
Speaking of being a fan of potato salads, check out one of my favorite potato salads of all time: blue cheese and bacon potato salad.
Healthy Ingredients
You just need a few simple ingredients to make this amazing dill potato salad. By using Greek yogurt, you can make it healthy and delicious!
- Red potatoes: red potatoes are firm and hold their shape very well.
- Fresh dill: Definitely use fresh dill!
- Greek yogurt: For healthy creaminess.
- Dijon mustard: For flavor.
- Capers: Extra flavor.
- Scallions: For mild onion flavors.
- Fresh lemon juice: Adds brightness.
- Salt and pepper
The key here is to use fresh dill…even better if you are growing your own at home! The dill really stands out in this salad, so the fresher the better.
Easy to Make
This healthy potato dill salad is probably one of the easiest ones to make. You only need to boil the potatoes until tender (no need to even peel them), combine all the dressing ingredients, and mix.
To give you an idea, here’s how to make it:
- Boil the quartered potatoes until tender, and let cool completely.
- Make dressing: Just combine all the dressing ingredients in a large bowl.
- Toss to combine.
Potato salads taste so much better when cold. I love to refrigerate mine for a few hours before serving. Up to you!
It’s super easy. I love it.
What Type of Potatoes to Use
Use red potatoes. Here are the reasons why this is my top choice:
- They are firm and won’t disintegrate while boiling.
- The texture is suitable for potato salads. They hold their shape pretty well and are tender.
- I love the color!
If you can’t find red potatoes, try yukon gold. Don’t use russet potatoes since they
Make It Ahead
Here are a few make-ahead options:
- Literally make it ahead. Prepare the dill potato salad from start to finish, and store it in a container in the refrigerator for up to 2 days.
- Boil the potatoes the day before, and refrigerate once cooled. When ready to make the salad, prepare the dressing by combining the remaining ingredients. Toss and serve.
This potato salad is definitely one of my favorites. Plus, it’s healthy so I don’t feel guilty at all. It’s awesome!
I love serving it at picnics, potlucks, or backyard BBQs. It’s a great side dish for a nice summer day….or any day really. I hope you love it as much as I do!
More summer sides dishes:
- Pesto Potato Salad
- Watermelon Feta Salad
- Fruit Salad with Orange Poppy Seed Dressing
- Greek Salad
- Greek Pasta Salad
Thanks for stopping by. If you make my dill potato salad recipe, be sure to leave a comment below. Happy cooking!
Tips for Success
- Use red potatoes or yukon gold. They hold their shape so much better. Don’t use russet potatoes because they tend to disintegrate.
- Make sure the potatoes are cooled down before mixing in the yogurt dill dressing.
- Refrigerate for a few hours or overnight before serving. Potato salads are best when cold!
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Potato Dill Salad
This easy and healthy dill potato salad is made with Greek yogurt and fresh dill. It is the perfect summer cookout side salad. Add a squeeze of lemon for extra freshness!
Ingredients
- 3 pounds red potatoes, scrubbed clean and quartered (no need to peel them)
- 1 cup plain Greek yogurt, plus more as needed
- 1/4 cup chopped fresh dill (or to taste)
- 1 tablespoon dijon mustard
- 1 scallion, top trimmed and finely sliced
- 1 tablespoon capers, roughly chopped
- 1/2 tablespoon freshly lemon juice, plus more to taste
- Salt and pepper to taste
Instructions
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In a large pot, bring water to a boil (enough to cover potatoes). Boil the quartered potatoes until tender, about 15-20 minutes. Drain and let cool.
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Make the dressing: In a bowl, combine the yogurt, dill, mustard, sliced scallions, and capers, fresh lemon juice, and salt and pepper to taste. If desired, add more lemon juice to taste.
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Toss the prepared dressing with the cooked potatoes. Enjoy! It tastes best when cold, so I'd recommend refrigerating it for a few hours or overnight.
Recipe Notes
- Which potatoes to use? Use red potatoes or yukon gold. Stay away from russet potatoes, as they don’t hold their shape.
- Potato salads taste much better when cold. Refrigerate it before serving, if possible.
- Make ahead: You can make it and store it for a 1-2 days until ready to serve. You can also cook the potatoes and store in the fridge (in a container) – when ready to prepare, make the dressing and toss with the cooked potatoes.
- Storing: store in an airtight container for up to 2 days.
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