Dilly Potato Salad

large bowl of potato salad with fresh dill

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 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

Instructions

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.

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

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.

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