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!
Course: Salad, Side Dish
Keyword: potato dill salad
3poundsred potatoes, scrubbed clean and quartered(no need to peel them)
1cupplain Greek yogurt, plus more as needed
1/4cupchopped fresh dill(or to taste)
1scallion, top trimmed and finely sliced
1tablespooncapers, roughly chopped
1/2tablespoonfreshly lemon juice, plus more to taste
Salt and pepper to taste
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.
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.
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.
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.