Creamy Dill Potato Salad

Greek Yogurt Dill Potato Salad is a light, healthy and refreshing salad that skips the mayo but not the flavor! Fresh and delicious flavors!

GREEK YOGURT DILL POTATO SALAD

This salad is light and refreshing! I get lots of emails from folks who want a lighter and healthier alternative to potato salad. Basically, folks want an option other than mayo. I can respect that. Personally I adore a good mayo-laden potato salad. But for many folks who are looking for lighter, healthier (but still tasty!) options, there aren’t always a whole lot of reliable recipes. So, I played around with and tested out a few recipes.

FREQUENTLY ASKED QUESTIONS:

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• little or baby potatoes
• plain Greek yogurt
• mustard
• vinegar (white, apple cider or white wine vinegar)
• sugar
• salt and pepper
• onion powder
• fresh chopped dill

HOW TO MAKE GREEK YOGURT POTATO SALAD:

Slice potatoes in half.

Put sliced potatoes into a large pot and cover with cool water. Place on stove and bring to a boil. Boil for about 10-15 minutes (until fork tender.) Drain cooked potatoes.

Whisk together dressing ingredients (yogurt, mustard, vinegar, sugar, salt, pepper, onion powder, and dill)

Gently stir together warm potatoes with dressing ingredients.

Cover, then put into the refrigerator for a couple of hours to cool and to allow the potatoes to soak up the dressing.

Then serve! This salad needs to be kept refrigerated.

CRAVING MORE RECIPES?

• Sheet Pan Greek Chicken Meal
• Greek Chicken Gyros
• French Potato Salad
• German Potato Salad
• Creamy Cucumber Salad

Creamy Dill Potato Salad

Greek Yogurt Dill Potato Salad is a light, healthy and refreshing salad that skips the mayo but not the flavor! Fresh and delicious flavors!

4.56 from 9 votes

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Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

Author: Brandie @ The Country Cook

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Ingredients

• ▢ 1.5 pounds little or baby potatoes
• ▢ ½ cup plain Greek yogurt
• ▢ ½ Tablespoon mustard
• ▢ ½ Tablespoon vinegar (white, apple cider or white wine vinegar)
• ▢ ½ teaspoon sugar
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ ¼ teaspoon onion powder
• ▢ 2 tbsp fresh chopped dill (or 1 Tablespoon dried)

Instructions

• Slice little potatoes in half.
• Put sliced potatoes into a large pot and cover with cool water. Place on stove and bring to a boil. Boil for about 10-15 minutes (until fork tender.) Drain cooked potatoes.
• Whisk together dressing ingredients (yogurt, mustard, vinegar, sugar, salt, pepper, onion powder, and dill)
• Gently stir together warm potatoes with dressing ingredients.
• Cover, then put into the refrigerator for a couple of hours to cool and to allow the potatoes to soak up the dressing.

Notes

• This potato salad has to be kept refrigerated. Place in covered container into the refrigerator and it will keep for up to 3 days. Do not freeze.
• Fresh dill can be replaced with your favorite herb of choice.
• Any other variety of potato can be substituted for the little potatoes. 

Course: Salad

Cuisine: American

Keyword: Dill Potato Salad, Greek Yogurt Dill Potato Salad

Nutrition

Calories: 104kcal | Carbohydrates: 21g | Protein: 4g | Cholesterol: 1mg | Sodium: 222mg | Potassium: 477mg | Fiber: 2g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 22.4mg | Calcium: 36mg | Iron: 0.9mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe inspiration: Running in a Skirt