Our red potato salad with yogurt dressing is a game-changer for anyone who finds traditional potato salad a bit too heavy. The Greek yogurt gives you that creamy texture without all the guilt, and it adds a nice tang that mayo just can’t compete with. Plus, it’s a healthier option, packed with protein and probiotics.

A serving bowl filled with baby red potato salad with creamy yogurt dressing.

Red Potato Salad with Dill

Let’s be real, potato salad can be pretty blah if it’s not done right. But this red potato salad with dill is here to save the day.

We’ve got fresh dill for that herby punch, hard-boiled eggs because, well, they’re classic, and a yogurt dressing that kicks mayo to the curb. This isn’t your grandma’s potato salad (unless your grandma is awesome, in which case, carry on). Get ready for a side dish that’s as sassy as it is delicious!

Why This Potato Salad Recipe Works

This recipe is here to save your summer cookouts from yet another round of the same old, same old. If you choose really small red-skinned potatoes, you may not even need to cut them.

We’re keeping the skins on those red potatoes for extra flavor and nutrients (and because peeling potatoes is the worst).
Greek yogurt and a splash of lemon juice make the dressing light and zesty, while still giving you that creamy goodness you crave.
Fresh dill, green onions, and just a hint of caper brininess take this salad to the next level.

Slicing red potatoes on a cutting board.

Ingredients for Red-Skinned Potato Picnic Salad

Here are the star ingredients to take your potato salad from bland to grand.

Produce: Red potatoes, green onions, fresh dill, lemon juice
Condiments: Olive oil, dill pickles, Capers.
Spices and seasonings: Salt, freshly ground black pepper
Fridge: Hard-boiled eggs, Greek yogurt

Substitutions

You can really use any type of potato but baby red potatoes have a thin, tender skin and a waxy, creamy interior.
You can swap the olive oil for mayonnaise if you wish.
Replace the lemon juice with apple cider vinegar.
Swap the yogurt for lebne.

Ingredients used for red potato salad with yogurt dressing.

Recipe Variations

Mediterranean Herb and Potato Medley:

Add sliced Kalamata olives, crumbled feta cheese, cherry tomatoes, and chopped cucumber.
Season with a sprinkle of oregano and a dash of red wine vinegar.

Bacon and Cheddar Potato Bliss:

Add crumbled cooked bacon, shredded sharp cheddar cheese, and finely chopped red onion.
Season with a pinch of smoked paprika for a hint of smokiness.

Spicy Red Potato Salad:

Add diced jalapeños, chopped cilantro, chopped celery, and diced red bell pepper.
Season with a mix of chili powder and a dash of hot sauce.
Garnish with sliced avocado and lime wedges.

If you are just looking for an old fashioned recipe like grandma used to make, try my classic picnic potato salad and if you want to load it up with more flavor, try our cheese studded potato salad with bacon and eggs.

And for something unique, try our sweet potato salad with black rice.

Making yogurt dressing for potato salad.

Tips for Success

Cook the potatoes until they are tender but still a bit firm. You want the tip of a sharp knife to meet slight resistance when pierced. Overcooking can lead to mushy potato salad.
Mix the dressing in small portions with the potatoes. You may not need all of it initially, but the potatoes will soak up the dressing over time. Keep any extra dressing to add later if needed.
Fresh dill is a key flavor in this salad. If using dried dill, use less since dried herbs are more concentrated in flavor. Fresh herbs add a bright and vibrant taste that dried cannot match.

A bowl and plate filled with potato salad made with red potatoes and yogurt dressing.

Storage Tips

Store the salad in the refrigerator for up to 3 days.
If you have leftover dressing it will keep for 3 to 5 days. You can use this extra dressing to refresh the salad just before serving.
Freezing potato salad is not recommended. The texture of the potatoes and the creamy dressing will change when frozen and thawed.

A plate with a serving of baby red potato salad.

So there you have it – a red spud salad that doesn’t rely on a vat of mayonnaise to taste amazing. With those perfect red potatoes, tangy yogurt dressing, and the classic touch of hard-boiled eggs, this recipe is set to become your new go-to for any gathering. Trust me, once you bring this to the table, no one will even miss the mayo.

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Red Potato Salad with Yogurt Dressing

A chunky red-skinned dilly potato salad with snipped fresh dill, dill pickles and a creamy yogurt-egg dressing.

5 from 13 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 280kcal

Author: Pat Nyswonger

Ingredients

2 pounds baby red potatoes
4 hard boiled eggs separated
½ cup plain Greek yogurt
¼ cup freshly squeezed lemon juice
3 tablespoons olive oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup chopped green onions
1 to 2 medium dill pickles finely chopped
3 tablespoons chopped fresh dill
2 tablespoons capers drained and rinsed
fresh dill sprigs for garnish

Instructions

Scrub the dirt off the potatoes and cut them so they are approximately ½-inch to ¾-inch thick. Place them in a large pot along with plenty of salt and cover them with cold water by about 1 inch. Bring to a boil and cook until fork tender.
Drain the potatoes (don't rinse them) and add to a large bowl to let them cool slightly.
Peel the eggs under cold water and cut them in half. Add the yolks to a small bowl and set aside. Cut the whites into ½-inch pieces and add to the potatoes.
Using a fork, mash the egg yolks and add the yogurt, lemon juice, olive oil, salt and pepper. Stir in the chopped onions, pickles, dill, and capers.
Mix well to combine and stir into the potato mixture, coating the potatoes well. Taste for seasoning and adjust if necessary.
Transfer to a serving dish and garnish with sprigs of dill.

Notes

Cook the potatoes until tender and still a little firm. The tip of a sharp knife should have a little resistance when the potato is pierced
You may not need to use all of the dressing initially but keep in mind that the potatoes will soak it up over time, so you might want to add more later. If you have any dressing left over, cover it and refrigerate it. It will keep for 3 to 5 days.