Dill Potato Salad is the perfect salad for when you want to eat light. Simple red potatoes and yogurt with a touch of dill make for an easy-to-prepare potato salad.
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Healthy Potato Salad
Who doesn’t love potato salad, for me, it is a special treat. I have fond memories of my Grandmother Ethel making potato salad and having it for breakfast the next day. She would always fuss at me that potato salad wasn’t a good breakfast food, but it never stopped me.
If you are looking for a lighter potato salad, this one is perfect. There is no mayonnaise in this potato salad. It is made with yogurt instead of mayo which is typically used for potato salad. It really lets the flavor of the potato come through and adds a nice tangy flavor.
What Makes Dill Potato Salad a Wonderful Change From Classic Potato Salad
A cookout or picnic just isn’t the same without a giant bowl of creamy potato salad – it’s a perfect side dish. Now, there are lots of different recipes for potato salad out there, but one of the better ones, as in better tasting and better for your health, is this Dill Potato Salad.
You won’t miss the mayo, guaranteed. This version of potato salad is cold, creamy, and has an amazing twang. It’s everything you want with less of what you don’t!
Why You Should Try This Recipe
If great taste and lower fat and calories than traditional potato salad aren’t enough, then how about the fact that this Dill Potato Salad has only four ingredients and takes just minutes to make? Swapping plain yogurt for mayonnaise allows the flavor of the red-skinned potatoes and dill to really shine.
Red Potato Salad With Dill Ingredients
For this Dill Potato Salad recipe, you’ll need:
- Red potatoes
- Whole-fat plain yogurt
- Fresh or dried dill
Red potatoes are waxy and will hold their shape when cooking, even when cut into small pieces. Red Bliss potatoes are ideal for this recipe, but any waxy variety will do. Yukon gold potatoes are a great option.
Try to use fresh dill in this recipe. Besides having a fresher flavor, the sprigs of fresh dill are decorative and make the potato salad look more appealing.
If you like the tangy flavor of Greek yogurt you may want to use it instead of regular yogurt.
How to Make Potato Salad With Dill
To boil the red potatoes:
- Rinse and scrub the red potatoes. Since you are leaving the skin on, you must ensure they are spotless. Use a potato brush if you have one.
- Cut the potatoes into half-inch cubes.
- Place the cubed potatoes in a large pot.
- Add enough cold water to cover the potatoes by about an inch. Heavily salt the water as you would for making pasta.
- Partially cover the pot and bring the water to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about ten minutes.
- Drain the potatoes into a colander in the sink. Once drained, place the colander on a baking tray and pop it into the fridge to cool.
- Once the potatoes are cool, place them in a large bowl.
To finish the red potato salad with dill:
- Finely chop the fresh dill if you are using it.
- Whisk together the plain yogurt, chopped dill, and salt.
- Add the dressing to the cold potatoes and stir gently to coat.
- Cover the bowl with plastic wrap and place it in the fridge for at least two hours before serving. For the best flavor, try making the potato salad the day before!
You can change up the potato salad with these additions:
- Add chopped celery or onion.
- Add dill pickles.
- Add Dijon mustard.
- Add fresh lemon juice.
- Add other fresh herbs such as parsley, rosemary, or thyme.
What to Serve With This Dill Potato Salad Recipe
Potato salad is a must-have side for so many main courses. It goes with almost anything that comes off the grill and pairs wonderfully well with fried chicken and fried fish. Are you planning a fish boil? Then you want to whip up an extra big bowl of potato salad!
How to Store Dill Potato Salad
You shouldn’t leave potato salad out for too long. Anything longer than an hour, and you can start to have issues. Keep potato salad in an airtight container in the fridge or a cooler with ice.
How Long Will Creamy Potato Salad With Dill Last?
Throw the potato salad with fresh dill out after three to four days after making it, even if it doesn’t smell off. Don’t try to save leftovers from a picnic or a potluck.
More Potato Salad Recipes
Favorite Recipes with Potatoes
- Air Fryer Potato Wedges
- Loaded Twice Baked Potatoes
- Lyonnaise Potatoes
- Oven Roasted Red Potatoes
- Parsley Potatoes
- KFC Mashed Potatoes
- Potato Au Gratin
- Potato Pancakes
- Roasted Baby Potatoes
- Scalloped Potatoes without Cheese
Dill Potato Salad
- 2 pounds red potatoes cut into 1/2-inch cubes
- 1 1/2 cups full-fat plain yogurt
- 1 1/2 teaspoons dried dill or 1 teaspoon fresh dill
- 1 teaspoon salt
- pepper to taste
- Place the cubed potatoes in a pot, cover them with water, and boil until soft.
- Drain the potatoes and put them in the fridge to cool.
- When the potatoes have cooled, place them into a bowl with the yogurt, dill, and salt. Mix well and season with pepper and additional salt, if needed.