Go Back
Overhead view of Creamy Dill Potato Salad in a large white serving bowl on a grey surface.
Print Recipe
5 from 8 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 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side
Cuisine: American
Keyword: Creamy Dill Potato Salad, Dill Potato Salad
Servings: 6 servings
Calories: 240calories
Author: Alia Kay

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
US Customary - Metric

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: 240calories | Carbohydrates: 38g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 108mg | Potassium: 1098mg | Fiber: 4g | Sugar: 5g | Vitamin A: 80IU | Vitamin C: 22mg | Calcium: 61mg | Iron: 2mg