How long it takes: 35 minutes Equipment you’ll need: large pot, large bowl, colander Servings: 10 This recipe makes a large batch so it’s great for your next get-together. Whip up this dill potato salad in the morning and stick it in the fridge, put crockpot baked beans on to cook, and grill burgers. Party perfection! Looking for easy summer cocktails? Try rosé spritzers or vodka lemonade.
Creamy Dill Potato Salad
Double the dill! We started with plenty of fresh dill and decided to amp it up even more with lots of chopped dill pickles which not only add flavor but plenty of crunch, too. Creamy but not rich. This potato salad is super creamy with lots of dressing but don’t worry, the dressing is made with a mixture of healthy Greek yogurt and mayonnaise. I won’t lie and say that this is a low calorie salad because it is potato salad, after all. A leopard can’t change its spots. But it’s a really tasty potato salad and you’re going to love it!
Ingredient Notes
Red Potatoes: Red-skinned potatoes are usually small in size and have waxy flesh and edible thin skins (no need to peel!). The red skins are high in antioxidants, making this one of the most nutritious potatoes (Healthline). You’ll need three pounds. Celery: What’s potato salad without celery? Crisp and green, it provides the perfect crunchy bits to complement the soft potatoes. Red Onion: Keeping with the red theme, we chose red onions (read my tip in the recipe card for taking out some of the sharp flavor). If you prefer, a sweet onion can be substituted. Dill Pickles: Choose your favorite kind of pickle. We really love refrigerated pickles. Pickle spears are easiest to chop. We tried using dill pickle relish but it doesn’t have the same flavor and the pieces are too small. Fresh Dill: There’s plenty of dill flavor in this salad with the dill pickles and lots of fresh dill. If you can’t find fresh dill, dry dill can be substituted but use a lot less (one and a half tablespoons). Fresh dill is definitely tastier, though, and it makes a beautiful garnish, too. Greek Yogurt: The dressing has a yogurt base, with a 2:1 ratio to mayonnaise. We like 2% but nonfat will work too. Make sure you choose plain unflavored yogurt, not sweetened yogurt. Mayonnaise: In theory, you could make the dressing with 100% yogurt but we find the mayo is needed for a nice creamy dressing with better flavor. White Vinegar: A couple tablespoons of vinegar brightens the dressing and gives it just a bit of tang. Dijon Mustard: This creamy mustard adds so much flavor. Salt and Pepper, to taste
How To Make Dill Potato Salad
Prep and cook potatoes. Begin by scrubbing the potatoes lightly to remove any dirt; trim off any bruises or bad spots. If the potatoes vary a lot in size, cut the bigger ones in half. Put the potatoes in a large pot of cold water, salt the water generously, cover, and bring to a boil over high heat. Turn the heat down to medium, making sure the pot maintains a boil, and cook until the potatoes are just fork tender, about fifteen minutes. The cooking time will depend on the size of the potatoes and the size of your pan. Prep veggies. While the potatoes are cooking, prep the celery, onion, and dill pickles; set them aside. Drain the potatoes in a colander set inside your sink. Let them cool down a bit so you can handle them. They’ll cool faster if you spread them out on a large platter or tray. Make the dressing. While the potatoes are cooling, stir together the dressing ingredients. Give the dressing a quick taste to check the seasoning. Add potatoes to bowl with veggies. Feel the potatoes and see if they are cool enough to pick up in your fingers. Cut them into bite-sized pieces and put them into a large bowl. Add the celery, onions, and pickles to the bowl. Combine with dressing. Add the dressing to the potato mixture and mix gently but thoroughly. The potatoes should be well-coated with dressing but you don’t want to mash them. Check the seasoning one more time; add more salt and pepper if needed. Chill. Refrigerate the salad until you’re ready to serve it.
Recipe Variations
Not crazy about dill? Omit the fresh dill and substitute chopped sweet pickles for the dill pickles. Be aware that the flavor of the salad will be changed. Yogurt substitutions: If you prefer, use all mayonnaise instead of Greek yogurt. Or, substitute sour cream for the yogurt. Looking for a recipe without mayo? Try this herbed potato salad from Cookie + Kate, with an olive oil and fresh lemon dressing. It sounds wonderful!
Make-Ahead Ideas
Cook the potatoes and prep the veggies up to a day ahead. Cover and store them separately in the refrigerator. The dressing can also be made a day ahead and refrigerated separately.
Storage Tips
According to Dr. Potato, homemade potato salad will keep in the refrigerator for 3 to 4 days, as long as it is covered and refrigerated promptly. However, if the salad has been at room temperature for 2 hours or more (at a potluck, picnic, etc), it should probably be discarded. Quick-Start Guide!
