Every summer cookout needs a good potato salad. This Dill Potato Salad is creamy, delicious and light!
The dressing is made with Greek yogurt and lots of finely chopped herbs. The potatoes are perfectly tender and are coated with that amazing and refreshing dressing. So, so good!
This dill potato salad takes only 30 minutes to make and is make-ahead friendly.
A good potato salad is almost mandatory for a summer cookout. It’s the type of side dish that everyone looks for. This simple dill potato salad is creamy and so delicious. The perfect side dish!
Because it’s made with Greek yogurt, it’s a healthier choice. However, for extra flavor, you can always opt for mayonnaise or sour cream instead. You’ll love the combination between the creamy dressing with aromatic fresh herbs, such as dill and scallions.
Why we love this dill potato salad:
- It’s made with yogurt, so it’s healthy and creamy!
- So easy to make: Ready in 30 minutes with minimal prep.
- Make-ahead friendly: Make it 1 day ahead.
If you’re a big fan of potato salads, give this Pesto Potato Salad and Bacon Blue Cheese Potato Salad a try. And if you’re looking for more amazing summer side dishes, you have to make this Watermelon Feta Salad!
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Ingredient Notes
The ingredients needed to make this dill potato salad are very easy to find. The star of this dish, aside from the potatoes, is the fresh dill. Don’t use dried dill, as it doesn’t have that unique aromatic taste.
As always, below are a few kitchen notes – the ingredient quantities can be found in the recipe card down below.
- Red potatoes: Skin-on and quartered. Feel free to also use yukon gold potatoes or baby potatoes.
- Greek yogurt: Adds a tangy creamy flavor, and it’s a healthy choice. Sour cream or mayonnaise also work great.
- Dijon mustard: For flavor.
- Fresh dill: Use FRESH dill – it has a unique, aromatic taste that cannot be replicated with dried dill.
- Scallions: For flavor.
- Capers: For flavor.
- Fresh lemon juice: Adds some brightness, but totally optional.
- Salt and pepper to taste
Step-by-Step Instructions
Step 1 | Cook potatoes
In a pot with boiling water, boil the diced potatoes (skin-on) until fork tender, about 20-25 minutes. Drain, give it a quick rinse with cold water, and set aside.
Step 2 | Make dill yogurt dressing
In a bowl, combine the Greek yogurt, dijon mustard, fresh dill, chopped scallions, and capers. Mix to combine. Add a little bit of freshly squeezed lemon juice, salt, and pepper to taste.
Step 3 | Combine potatoes with dressing
Combine the prepared dressing with the potatoes.
Substitutions and Variations
There are several ingredients you can substitute for this recipe:
- Greek yogurt: Try sour cream, mayonnaise, or a combination of both.
- Capers: Chopped pickles are a great substitute!
- Lemon juice: Feel free to omit, or use a small splash of white vinegar.
- Red potatoes: If you can’t find red potatoes, yukon gold or baby potatoes work great too.
I would not recommend using dried dill for this recipe. Use FRESH dill, as it has an aromatic, herby taste that cannot be replicated with dry dill.
As for add-ons, try cooked bacon, crumbled feta cheese, radishes, celery, diced onions, or freshly chopped parsley.
Make Ahead Tips
You can definitely make this dill potato salad up to 1 day in advance. In fact, this potato salad tastes better after 1 day. After that, you can store it in the refrigerator for about 2 more days.
Pairing and Serving Ideas
We love serving this salad with Greek Chicken Kabobs, Marinated Beef Kabobs, and Huli Huli Chicken. This Lemon Marinated Grilled Chicken is also a great choice!
If you’re looking for more amazing sides, these are my summer favorites.
Recipe FAQs
You can make this dill potato salad 1 day in advance. Store in the refrigerator.
Sour cream or mayonnaise, or a combination of both, are great choices.
I would not recommend freezing it, as it will alter the texture of the potatoes.
This recipe was published in 2020 and updated in August 2022 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Boil the potatoes until fork tender – don’t overcook them, otherwise they may become too soft and not hold the dressing.
- This dill potato salad is pretty light thanks to the Greek yogurt. If you’re looking for an extra flavorful dressing, use a combination of sour cream and mayonnaise instead.
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Dill Red Potato Salad
Ingredients
- 3 pounds red potatoes, scrubbed clean and quartered - no need to peel
- 1 ½ cups plain Greek yogurt, plus more to taste - see note
- 1 tablespoon dijon mustard
- ⅓ cup chopped fresh dill - plus more for garnish
- 2 scallions, finely sliced
- 2 tablespoons capers - roughly chopped
- A squeeze of lemon juice, to taste
- Salt and pepper to taste
Instructions
- In a large pot, bring water to a boil, enough to cover potatoes. Boil the quartered potatoes until fork tender, about 20 to 25 minutes. Drain and give it a quick rinse with cold water. Set aside. Tip: Make sure they are fork tender – don't overcook them, otherwise they won't hold the dressing properly.
- Make the dressing: In a bowl, combine the Greek yogurt, dijon mustard, fresh dill, scallions, capers, fresh lemon juice, and salt and pepper to taste.
- 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.
Notes
- Greek yogurt makes this salad a better and lighter choice. However, if you want extra flavor in the dressing, feel free to use half sour cream and half mayonnaise instead.
- Boil potatoes until fork tender, don’t overcook them. If they get too soft, they won’t properly hold the dressing.
- Storing: Refrigerate in an airtight container for up to 3 days.
- Make ahead: This salad can be made up to 1 day in advance for best results, and leftovers can be stored for 2 more days after.
- Greek yogurt: Try sour cream, mayonnaise, or a combination of both.
- Capers: Chopped pickles are a great substitute.
- Lemon juice: Feel free to omit, or use a small splash of white vinegar.
- Red potatoes: Yukon gold or baby potatoes.
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