Dill Potato Salad

It’s super creamy!

"I am in love with this simple potato salad. Definite bonus with no mayo! Using Sabra’s yogurt dip is a great idea!"

- Alida

• Red Skinned Potatoes • Kosher Salt • Celery • Red Onion • Dill Pickles • Greek Yogurt  • Mayonnaise • White Vinegar


Watch the video tutorial for full step-by-step instructions!


Dill potato salad is double loaded with lots of fresh dill and diced dill pickles. The yogurt based dressing makes it a great alternative to traditional potato salad.

Place potatoes in a large pot of cold water with 1 tablespoon salt and bring to a boil over high heat (covered). Reduce heat, maintaining boil. Boil for 15 minutes or until just tender.


Drain and let potatoes cool. When cool enough to handle, cut into bite size pieces and place in a large bowl. Add celery, onion, and chopped dill pickles.


While potatoes are cooling, prepare dressing. In a small bowl, combine Greek yogurt, mayonnaise, vinegar, Dijon mustard, dill, 1½ teaspoons salt, and pepper. Stir until well blended.


Add dressing to potato mixture and stir lightly to combine Serve immediately or refrigerate until ready to serve.


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