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.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

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

Directions

Step 1

Wash the baby potatoes thoroughly under cold water to remove any dirt. Leave the skin on for extra texture and flavor.

Step 2

Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water.

Step 3

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.

Step 4

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.

Step 5

Finely chop the fresh dill, thinly slice the green onions, and dice the celery. Add them to a large mixing bowl.

Step 6

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.

Step 7

Add the warm potatoes to the mixing bowl with the dill, green onions, and celery. Gently toss everything together to combine.

Step 8

Pour the prepared dressing over the potatoes and vegetables. Stir gently to coat everything evenly, being careful not to break the potatoes.

Step 9

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

Serving size	(1362.2g)

Amount per serving	% Daily Value*
Calories	1660.1

Total Fat 90.2g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat g
Cholesterol 119.6mg	0%
Sodium 1452.2mg	0%
Total Carbohydrate 195.2g	0%
Dietary Fiber 16.8g	0%
Total Sugars 12.1g
Protein 24.9g	0%

Vitamin D 0IU	0%
Calcium 300.3mg	0%
Iron 8.8mg	0%
Potassium 4580.8mg	0%

*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.

Source of Calories

Fat: 48.0%

Protein: 5.9%

Carbs: 46.1%