Creamy Dill Potato Salad
A comforting and creamy potato salad with a refreshing dill flavor, perfect for any occasion.
Ingredients
Main Ingredients
- 2 pounds Potatoes (Yukon gold or red) Best for their creamy texture.
- 1 cup Greek yogurt A healthier alternative that adds richness without the heaviness.
- 1/2 cup Mayonnaise For that classic creaminess.
- 1/4 cup Fresh dill, chopped A fragrant herb that brightens the dish.
- 1 tablespoon Dijon mustard Gives a tangy kick that enhances the flavors.
- 2 tablespoons Lemon juice Adds refreshing acidity.
- Salt and pepper to taste Essential for seasoning.
- 1/2 cup Red onion, finely chopped Adds a lovely crunch and sweetness.
Instructions
Preparation
- Boil the Potatoes: Start by washing the potatoes and cutting them into bite-sized pieces. Place them in a large pot, cover with water, and bring to a boil. Cook until tender (about 15-20 minutes).
- Make the Dressing: In a separate bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and creamy.
- Add the Goodness: Once the potatoes are cooked, drain them and let them cool slightly. In a large mixing bowl, combine the warm potatoes with the dressing, chopped dill, and red onion.
- Toss and Taste: Gently toss everything together until the potatoes are fully coated. Taste and adjust seasoning if needed.
- Chill and Serve: For the best flavor, refrigerate for at least an hour before serving. This allows the flavors to meld beautifully.
Notes
Store in an airtight container in the fridge for up to 3-4 days. It can be made up to two days in advance and stirred gently before serving.