Southern Dill Potato Salad
A lighter, tangier twist on the classic Southern potato salad using yogurt instead of mayo. Perfect for picnics, barbecues, and potlucks!
Servings 8
Calories 107kcal
Ingredients
- 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
Instructions
- 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.
Recipe Tips
For maximum flavor development, prepare this salad the day before serving. The extra time allows the dill to infuse the dressing and the yogurt to penetrate the potatoes. When serving outdoors, keep the salad in a cooler with ice and don't leave it out for more than one hour to ensure food safety.
Nutrition
Calories: 107kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 332mg | Potassium: 587mg | Fiber: 1g | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 0.8mg
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