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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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: potato dill salad
Servings: 8 people
Author: Tania


  • 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


  • 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.