Creamy Dill Potato Salad – Fresh Summer Side Dish
A refreshing twist on classic potato salad made with Greek yogurt, mayo, fresh dill, and tender baby potatoes. Creamy, tangy, and perfect for any summer table.
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Ingredients
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2 lbs baby potatoes
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½ cup plain Greek yogurt
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⅓ cup mayonnaise
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1 tbsp white wine vinegar or lemon juice
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1 tsp Dijon mustard (optional)
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2–3 tbsp fresh dill, chopped
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2 celery stalks, diced
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¼ cup red onion or scallions, sliced
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Salt & pepper to taste
Instructions
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Boil potatoes in salted water until fork-tender, about 10–15 minutes. Drain and let cool. Halve or quarter if needed.
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In a bowl, whisk together yogurt, mayo, vinegar, mustard, dill, salt, and pepper.
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In a large bowl, combine potatoes, celery, and onion. Add dressing and fold gently to coat.
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Chill for at least 1 hour. Garnish with extra dill and serve.
Notes
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Make up to 24 hours ahead.
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Use dairy-free substitutes as needed.
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Store leftovers for up to 4 days in the fridge.