Our dilly potato salad has a generous amount of fresh snipped dill that gives it a special flavor. Plus, those chunky, red-skinned potatoes add a touch of color to the salad. And, the yogurt dressing is light, tangy and refreshing. Bring this fresh dill potato salad to your next picnic!
How to use Fresh Dill:
How to make our Dilly Potato Salad:
- Cut the cooled potatoes into 1/2-inch chunks and add to a large bowl.
- Add the chopped onions, dill, capers and pickles to the bowl.
- Peel the eggs under cold water and cut them in half.
- Cut the whites into 1/2-inch pieces and add to the bowl with the potato mixture.
- Place the yolks in a separate bowl for the dressing.
How To Make An Eggy Greek Yogurt Dressing:
This is a great low-calorie salad dressing:
- Mash the egg yolks with a fork and blend with the Greek yogurt
- Stir in the lemon juice, mayonnaise salt and pepper.
- Mix well to combine then stir the dressing into the potato mixture, coating the potatoes lightly. Taste for seasoning and adjust if necessary.
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- 2 pounds red potatoes, boiled in salted water with skins on, drained and cooled
- 1/2 cup chopped green onions
- 3 tablespoons chopped fresh dill
- 2 tablespoons capers, drained and rinsed
- 1 to 2 medium dill pickles, finely chopped
- 4 hard boiled eggs, separated
- 1/2 cup plain Greek yogurt
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons mayonnaise
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- fresh dill sprigs for garnish
- Cut the cooled potatoes into 1/2-inch chunks and add to a large bowl. Add the chopped onions, dill, capers, and pickles.
- Peel the eggs under cold water, cut in half, add the yolks to a small bowl and set aside. Cut the whites into 1/2-inch pieces and add to the potato mixture.
- Using a fork, mash the egg yolks and add the yogurt, lemon juice, mayonnaise salt and pepper. Mix well to combine and stir into the potato mixture, coating the potatoes well. You may not need all of the dressing. Taste for seasoning and adjust if necessary.
- Transfer to a serving dish and garnish with sprigs of dill.
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
Drain the salty brine from the potatoes and rinse under cold running water, then drain on paper towels before adding to the salad. Chopping the capers is optional.
Mis the dressing in small portions as you may not need all of it. Any remaining dressing should be transferred to a lidded jar and refrigerated. It will keep 3 to 5 days.
Amount Per Serving Calories 280 Total Fat 11g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 6g Cholesterol 139mg Sodium 624mg Carbohydrates 33g Fiber 3g Sugar 5g Protein 12g