You read right – 2 ingredient dill potato salad.
As in, “Oh no, I have to bring a side dish to this picnic and I have no time or energy.”
We’ve all been there. Pretty much every time I get invited to anything I’m there. I don’t know why – I love to cook and bake but as soon as I have to consider timing it, transporting it, and making something that will please a large crowd, my mind goes blank. BLANK.
But we all know potato salad is a winner at any and all picnics, especially 4th of July picnics. Independence day! What better way to gain independence than making a salad that only involves two ingredients.
Hello freedom! Freedom to sit down and watch your kids play in the backyard. Freedom to sip on some wine. Freedom to shower! Whatever you want, because you won’t be slaving away in the kitchen with picnic prep.
Make this dill potato salad, easy baked beans, and burgers. Party perfection. No one said entertaining had to be fancy, especially not on the 4th of July.
Ready for the secret to this dill potato salad? It’s Greek Yogurt Dip! As you know, I partner with Sabra and I’ve teamed up with them to create this easy peasy dill potato salad.
All you need are these two ingredients: cooked diced potatoes and Sabra Cucumber Dill Greek Yogurt Dip. (PS: With only 40 calories per 2 tablespoons, this dip + some veggies has become a go-to for me when I’m in the mood for a crunchy snack.
You’ll also add salt and pepper to this dill potato salad, but those don’t count as “ingredients” because they are kitchen staples. If you have some fresh dill in your garden, a few sprigs would look pretty as a garnish for the potato salad, but the yogurt dip already has tons of great dill flavor.
Looking for great picnic-ready salads?
- 3 pounds red skin potatoes, scrubbed clean
- 1 or 2 (10-ounce containers) Sabra Cucumber Dill Greek Yogurt Dip
- salt and pepper to taste
- optional: fresh dill to garnish
- Place potatoes in a large pot of generously salted cold water and bring to a boil over high heat (covered). Reduce heat slightly, maintaining boil. Boil for 15 minutes or until just tender.
- Drain and let cool so that you can handle them. Cut into bite size pieces and place in a large bowl. Add Sabra Cucumber Dill Greek Yogurt Dip and mix to combine.
- Garnish with additional fresh dill or fresh cracked pepper. Keep refrigerated or serve immediately. Best served immediately.
- How much Sabra Cucumber Dill Greek Yogurt Dip you add will depend on how creamy you like the salad. If you make it ahead, you may want to add more just prior to serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Dude just isn’t a potato salad fan no matter which way you try to sell it to him. Not a huge potato fan and not a huge creamy-stuff fan.
Changes I would make: None are necessary!
Difficulty: Doesn’t “two ingredient” say it all?
Disclaimer: As a Sabra Tastemaker, I’ve been compensated for creating and sharing this recipe. All opinions are, as always, my own. I often buy Sabra products with my own money, and after visiting the headquarters and production facility last year, I fully stand behind their products. Thanks for supporting my blog by reading about brands I use and love.