Go Back
- 2 pounds baby potatoes - 1 cup Greek yogurt - 1/4 cup mayonnaise - 2 tablespoons fresh dill - 1 tablespoon Dijon mustard - 1 tablespoon apple cider vinegar - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 1/4 cup red onion - 1/2 cup celery - 1/4 cup sweet pickles (optional) When making creamy dill potato salad, start with fresh, good-quality ingredients. I love using baby potatoes because they stay tender and hold their shape well. They have a natural sweetness that shines through in every bite. Greek yogurt gives the salad a rich, creamy texture. It also adds a nice tang that balances the flavors. For extra creaminess, I mix in a bit of mayonnaise. The dill is key here. Fresh dill brings a bright flavor that lifts the whole dish. Dijon mustard adds a hint of zest, while apple cider vinegar gives a touch of acidity. Those two ingredients work together to enhance the taste. Garlic and onion powders add depth without being overpowering. Don’t forget the crunch! I add diced red onion and celery for texture. Sweet pickles are optional but can add a nice contrast with their sweetness. For the full recipe, check out the detailed instructions I shared earlier. To start, place the halved baby potatoes in a large pot. Pour in cold water to cover them by about an inch. Add a pinch of salt for flavor. Bring the water to a boil over medium-high heat. Once the water boils, reduce the heat to medium. Let the potatoes simmer for 12 to 15 minutes. You want them tender enough that a fork can pierce through easily. After they cook, drain the potatoes in a colander and set them aside to cool completely. While the potatoes cool, mix the dressing. In a spacious mixing bowl, combine 1 cup of Greek yogurt with 1/4 cup of mayonnaise. Add 2 tablespoons of finely chopped fresh dill for that bright flavor. Then, stir in 1 tablespoon of Dijon mustard and 1 tablespoon of apple cider vinegar. Next, sprinkle in 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder. Don’t forget a pinch of salt and black pepper. Use a whisk to mix everything until the dressing becomes creamy and well blended. When the potatoes reach room temperature, it's time to combine! Transfer them to the bowl with the dressing. Add 1/4 cup of finely diced red onion and 1/2 cup of diced celery. If you like, toss in 1/4 cup of chopped sweet pickles for extra flavor. With a gentle folding motion, mix the potatoes with the dressing until they are well coated. Be careful not to mash the potatoes. After mixing, taste the salad. Adjust the seasoning with more salt and pepper if needed. Finally, cover the bowl with plastic wrap and chill it in the fridge for at least one hour. This gives the flavors a chance to blend beautifully. For the full recipe, check out Creamy Dill Potato Salad! To keep your potato salad creamy, avoid mashing the potatoes. After boiling, let them cool in a colander. This method helps prevent them from getting too soft. Use a fork to check if they are tender. You want them firm but easy to pierce. For cooling the potatoes, spread them out on a baking sheet. This way, they cool faster and do not steam. You can also place them in the fridge for about 15 minutes. Just keep an eye on them to avoid getting too cold. To boost flavor, herbs and spices are key. Fresh dill is a must for this recipe, but you can add others too. Chives and parsley can give a nice touch. For a bit of heat, try adding a pinch of cayenne pepper. If you want sweetness, consider adding a touch of honey. For tanginess, a splash of lemon juice works well. Experiment with these options to find the perfect balance for your taste. For a pretty presentation, serve the salad in a big bowl. Garnish with extra fresh dill on top. You might also add slices of hard-boiled eggs for a nice look and extra flavor. This potato salad pairs well with grilled meats or sandwiches. It can be the star at a picnic or barbecue. Serve it cold for the best taste. For the full recipe, check out the complete guide and make this dish shine! {{image_4}} You can make this creamy dill potato salad a bit lighter. Try using low-fat yogurt instead of regular yogurt. This swap reduces calories but keeps the same creamy texture. Another option is to substitute vegan mayo for traditional mayo. This choice suits those who avoid eggs or dairy. Both alternatives keep the flavor fresh and delicious. You can enhance the taste of your salad by adding bacon or hard-boiled eggs. Crispy bacon gives a salty crunch, while eggs add protein and creaminess. You can also include seasonal vegetables like peas or bell peppers. These additions add color and extra nutrients to the salad. For those who need gluten-free options, this potato salad is already safe. All the ingredients are naturally gluten-free. If you want to make it vegan, use only Greek yogurt and vegan mayo. This way, you still enjoy the creamy delight without animal products. Each variation keeps the salad tasty and satisfying. You can store creamy dill potato salad in the fridge for about three to five days. Keep it in an airtight container to keep it fresh. If you plan to serve it later, cover it well to avoid any odors from other foods affecting its flavor. I do not recommend freezing potato salad. The texture changes when thawed, making it mushy. If you still want to freeze it, place it in a freezer-safe container. After thawing, stir gently to mix the ingredients again. Serve it cold and enjoy the fresh taste! I recommend using waxy potatoes, like baby potatoes. They hold their shape well. Waxy potatoes have a smooth texture, making them perfect for salads. Starchy potatoes, like russets, can turn mushy. This makes them less ideal for a creamy dill potato salad. Stick to waxy potatoes for the best results. Yes, you can prepare the salad a day in advance. Making it ahead gives the flavors time to blend. Just follow the full recipe, and store it in the fridge. Cover it tightly to keep it fresh. When you're ready to serve, give it a gentle stir and check the seasoning. To stop potatoes from browning, cut them just before cooking. If you need to prep early, place cut potatoes in cold water. This keeps them from turning brown. Be sure to drain and dry them before cooking. Keeping them cool and submerged is key to freshness. This blog post covered how to make a tasty potato salad from scratch. We explored key ingredients like Greek yogurt, dill, and baby potatoes. I shared easy steps for cooking and mixing, along with tips to improve texture and flavor. Remember to adjust ingredients to fit your taste. This salad can be made in advance and stored well. With simple variations, you can customize it for any occasion. Enjoy your delicious creation!

Creamy Dill Potato Salad

Indulge in the fresh flavors of this creamy dill potato salad, a perfect side dish for any occasion! Made with baby potatoes, Greek yogurt, and zesty dill, this recipe is simple yet delicious. Follow step-by-step instructions to create a creamy, herb-infused masterpiece that everyone will love. Ready to elevate your next gathering? Click through to explore this delightful recipe and make your summer picnics unforgettable!
Print Recipe Pin Recipe

Ingredients
  

2 pounds baby potatoes, halved

1 cup Greek yogurt

1/4 cup mayonnaise

2 tablespoons fresh dill, finely chopped

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/4 cup red onion, finely diced

1/2 cup celery, diced

1/4 cup sweet pickles, chopped (optional)

Instructions
 

Start by placing the halved baby potatoes in a large pot. Pour enough cold water over them to cover the potatoes by about an inch. Sprinkle in a generous pinch of salt and bring the water to a boil over medium-high heat.

    Once the water reaches a rolling boil, reduce the heat to medium and let the potatoes simmer for 12-15 minutes, or until they are tender enough to be pierced easily with a fork. Drain the potatoes in a colander and set aside to cool completely.

      In a spacious mixing bowl, combine the Greek yogurt, mayonnaise, chopped fresh dill, Dijon mustard, apple cider vinegar, garlic powder, onion powder, and a pinch of salt and black pepper. Use a whisk to mix everything together until the dressing is creamy and well blended.

        After the potatoes have cooled to room temperature, transfer them to the bowl with the dressing. Add the finely diced red onion, diced celery, and sweet pickles if you choose to use them.

          Using a gentle folding motion, mix the potatoes with the dressing and other ingredients until they are all evenly coated. Be careful to handle the potatoes gently to avoid mashing them.

            Taste the salad and adjust the seasoning if necessary, adding more salt and pepper according to your preference.

              Once fully mixed, cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour. This chilling time allows the flavors to blend beautifully.

                Prep Time: 20 minutes | Total Time: 1 hour 35 minutes | Servings: 6-8

                  - Presentation Tips: For an inviting presentation, serve the potato salad in a large, shallow bowl. Garnish the top with a sprinkle of extra fresh dill for a vibrant touch. You might also consider adding a few slices of hard-boiled eggs on top for an elegant and delightful addition!