Get ready for the ultimate summer side dish with mouthwatering Red Potato Salad with Dill. It's packed with the perfect blend of tender red potatoes, zesty dill, and a flavorful creamy dressing.
8servings
Prep Time 20 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours20 minutesminutes
Ingredients
3poundsred potatoescut into 1" pieces
¾cupmayonnaise
¾cupplain non-fat Greek yogurt
½red oniondiced
3TablespoonsDijon mustard
¼cupfresh dillchopped
¼cupfresh parsleychopped
Instructions
Wash potatoes and cut into 1 inch pieces. Add the potatoes to a large pot of cold water. Season well with salt. Bring to a boil on high heat, then reduce to a simmer. Cook until the potatoes are just fork tender, about 15-20 minutes. Drain and return to the pot. Allow to cool to lukewarm.
In a medium sized bowl, make the dressing. Add the mayo, Greek yogurt, red onion, Dijon, dill weed and parsley. Stir to combine completely.
Transfer the potatoes to a large bowl. When potatoes are no longer hot but still warm, add the dressing and toss to coat.
Top with additional dill and fresh parsley if you like.
Chill for at least 2 hours or for best taste, overnight.
Substitutions
Did you forget an ingredient at the grocery store? Here are some fill-in ideas for you.
Dilland parsley - fresh dill and parsley are lovely in this recipe, but if you don't have them you can substitute a teaspoon of dried dill and parsley in their place.
Greek yogurt - a full fat version or even regular plain yogurt may be used in its place.
Dijon mustard - substitute regular prepared yellow mustard if needed.
Leftovers: Potato salad will keep in the refrigerator, covered for up to three days. Make ahead: This recipe can be made up to a day in advance. If making further in advance, cook the potatoes and make the dressing but keep them separate until a few hours before serving.
Notes
Substitutions
Did you forget an ingredient at the grocery store? Here are some fill-in ideas for you.
Dilland parsley - fresh dill and parsley are lovely in this recipe, but if you don't have them you can substitute a teaspoon of dried dill and parsley in their place.
Greek yogurt - a full fat version or even regular plain yogurt may be used in its place.
Dijon mustard - substitute regular prepared yellow mustard if needed.
Leftovers: Potato salad will keep in the refrigerator, covered for up to three days. Make ahead: This recipe can be made up to a day in advance. If making further in advance, cook the potatoes and make the dressing but keep them separate until a few hours before serving.