Creamy Dill Potato Salad
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!
Servings: 6 servings
- 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.
Calories: 239kcal | 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