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Overhead view of Creamy Dill Potato Salad in a large white serving bowl on a grey surface.
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5 from 5 votes

The Best Creamy Dill Potato Salad (Easy 20-Minute Recipe)

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 or dinner!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side
Cuisine: American
Keyword: Creamy Potato Salad, Dill Potato Salad
Servings: 6 servings
Calories: 239calories


  • 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.


Leftovers can be stored in the fridge for up to five days.


Calories: 239calories | Carbohydrates: 37g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 108mg | Potassium: 1091mg | Fiber: 4g | Sugar: 5g | Vitamin A: 65IU | Vitamin C: 21.5mg | Calcium: 59mg | Iron: 1.7mg