Greek Yogurt Dill Potato Salad
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5 from 4 votes

Greek Yogurt Dill Potato Salad

Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: American
Servings: 6
Calories: 104kcal
Author: Brandie @ The Country Cook


  • 1.5 lbs Dynamic Duo Little Potatoes
  • 1/2 cup plain Greek yogurt
  • 1/2 tbsp mustard
  • 1/2 tbsp vinegar (white, apple cider or white wine vinegar)
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp onion powder
  • 2 tbsp fresh chopped dill or 1 tbsp. dried


  • 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,┬ámustard, 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.


This salad needs to be kept refrigerated.


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