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!
Servings: 6 servings
Calories: 239calories
Ingredients
- 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
Instructions
- 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.
Notes
Leftovers can be stored in the fridge for up to five days.
Nutrition
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