This Creamy Dill Potato Salad recipe is a cool, tangy twist on a classic potato salad. A quick and easy cold side dish that is perfect for your next potluck, BBQ or everyday dinner!
You are going to love this Creamy Dill Potato Salad recipe because it is full of flavor, but contains much less mayonnaise and calories than traditional potato salad.
This simple potato salad recipe is made with fresh red potatoes, cucumber and red onion, tossed in a creamy, tangy salad dressing. The dressing is made mostly from Greek yogurt, with fresh dill, lemon juice, garlic and just a bit of mayonnaise (for that classic potato salad flavor).
Why You Shouldn’t Feel Guilty About Eating Potatoes
Potatoes are rich in vitamins and minerals! Did you know that a medium, unpeeled potato contains more iron than a cup of fresh spinach and more vitamin C than three peaches? Potatoes are also a good source of vitamin B6, potassium, copper, manganese, phosphorus, and dietary fiber.
And if you think that a eating a potato will make you gain weight, keep in mind that there are more calories in a bowl of white rice.
More Simple Side Dish Recipes to Try
For This Creamy Dill Potato Salad Recipe, I recommend:
- Avocado Oil Mayo – Try switching to mayonnaise made with 100% Pure Avocado Oil. Conventional mayo is made with chemically processed, unhealthy oils like soybean and canola, so always opt for one that is made with cleaner ingredients!
- Pot/Dutch Oven – This one is super affordable and the quality is excellent. I love using it to boil potatoes and pasta, as well as to make soups, stews and chili.
If you make this Creamy Dill Potato Salad recipe, let me know! Rate it and leave a comment below, because I love hearing from you! 🙂
Creamy Dill Potato Salad
- 6 red skin potatoes, cut into 1-inch pieces
- 3/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1 English cucumber, sliced
- 1/2 red onion, finely sliced
- Place potatoes in a large pot of cold, salted water. Bring to a boil over high heat, then reduce heat to low and simmer for 15 - 20 minutes or until potatoes are fork-tender.
- Drain potatoes and rinse with cold water to stop the cooking process. Set potatoes aside to cool down to room temperature.
- In a large bowl, whisk together the yogurt, mayonnaise, dill, lemon juice and garlic. Season with salt and pepper to taste.
- Add the cooked potatoes, cucumber and red onion to the bowl. Use a rubber spatula to gently combine with the yogurt mixture. Serve chilled.
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