Dill Potato Salad

5 from 4 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Salads

Cuisine: American

Diet: Vegetarian

Servings:

Author: Rachel Gurk

Ingredients

3 pounds red potatoes, scrubbed clean
1 tablespoon kosher salt
1 cup diced celery (2 to 3 stalks)
½ cup diced red onion, about ½ onion (see note)
½ cup chopped dill pickles
2 cups plain Greek yogurt (I like 2%)
1 cup mayonnaise
2 tablespoons white vinegar
2 tablespoons Dijon mustard
¼ cup minced fresh dill, more for garnish
1 ½ teaspoons kosher salt
½ teaspoon coarse ground black pepper, more to taste

Instructions

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. Cooking time will vary depending on the size of the potatoes and the size of the cooking pot.
3 pounds red potatoes, scrubbed clean, 1 tablespoon kosher salt
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.
1 cup diced celery , ½ cup diced red onion, about ½ onion, ½ cup 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.
2 cups plain Greek yogurt , 1 cup mayonnaise, 2 tablespoons white vinegar, 2 tablespoons Dijon mustard, ¼ cup minced fresh dill, more for garnish, 1 ½ teaspoons kosher salt, ½ teaspoon coarse ground black pepper, more to taste
Add dressing to potato mixture and stir lightly to combine
Serve immediately or refrigerate until ready to serve. If desired, garnish with additional fresh dill prior to serving.

Video

Notes

Pro tip: To reduce the strong flavor of onions, soak in ice water for 10 to 15 minutes, drain well and pat dry.
Potatoes to use: I like red potatoes but Yukon gold potatoes or another thin-skinned potato variety will also work well in this recipe.
Storage: Leftover potato salad will keep for three to four days in the refrigerator, if refrigerated promptly. It does not freeze well.
Recipe updated 4/28/2022.

Nutrition

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