Dilled Potato Salad
Elevate your summer gatherings with this creamy and flavor-packed Dilled Potato Salad! Made with tender baby potatoes, a tangy blend of Greek yogurt and Dijon mustard, and a generous infusion of fresh dill, this recipe is a light yet indulgent twist on the classic. Crisp celery and green onions add a satisfying crunch, while a hint of apple cider vinegar gives the salad a zesty finish. Perfect as a side dish for barbecues, picnics, or weeknight dinners, this make-ahead potato salad is a vibrant and refreshing crowd-pleaser. Serve it chilled or at room temperature for a versatile dish that pairs beautifully with grilled meats or veggie mains. Keywords: dilled potato salad, creamy potato salad, summer side dish, fresh dill recipe, easy picnic recipe.
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Recipe Information
Ingredients
- 2 lbs baby potatoes
- 0.5 cups mayonnaise
- 0.25 cups Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 0.25 cups fresh dill
- 2 green onions, thinly sliced
- 2 celery stalks, finely chopped
- 1 tsp kosher salt
- 0.5 tsp black pepper
Instructions
Wash the baby potatoes thoroughly under cold water to remove any dirt. Leave the skin on for extra texture and flavor.
Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer the potatoes until they are fork-tender, about 15-20 minutes.
While the potatoes are cooking, prepare the dressing. In a mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, kosher salt, and black pepper until smooth. Set aside.
Finely chop the fresh dill, thinly slice the green onions, and dice the celery. Add them to a large mixing bowl.
Once the potatoes are cooked through, drain them in a colander and allow them to cool slightly for 5-10 minutes. Cut larger potatoes into bite-sized pieces, leaving smaller ones whole if desired.
Add the warm potatoes to the mixing bowl with the dill, green onions, and celery. Gently toss everything together to combine.
Pour the prepared dressing over the potatoes and vegetables. Stir gently to coat everything evenly, being careful not to break the potatoes.
Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 195.2 g | 71% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 12.1 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 4581 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
