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

Ingredients

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

VIDEO

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.

1

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.

2

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.

3

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

4

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