Creamy Dill Potato Salad with Greek Yogurt
Creamy Dill Potato Salad with Greek Yogurt is a refreshing and tasty dish perfect for any gathering. This potato salad combines tender baby potatoes with a zesty and creamy dressing made from Greek yogurt. The fresh dill adds a wonderful flavor that complements the potatoes beautifully. Whether you’re looking for a side dish for a picnic, barbecue, or family dinner, this recipe delivers deliciousness in every bite.
Why Make This Recipe
There are many reasons to make Creamy Dill Potato Salad with Greek Yogurt. First, it is simple to prepare and requires only a few ingredients. Second, using Greek yogurt instead of heavy creams makes this dish a healthier option without sacrificing flavor. Plus, the fresh dill and lemon juice give it a bright and tangy taste that is irresistible. Lastly, this potato salad can be made ahead of time, making it a convenient choice for busy days.
How to Make Creamy Dill Potato Salad with Greek Yogurt
Ingredients
- 2 lbs baby potatoes, halved
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise (optional for extra creaminess)
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1/4 cup green onions or chives, sliced
- Salt and black pepper, to taste
Directions
- Place the halved potatoes in a pot of salted water. Bring the water to a boil.
- Cook the potatoes until fork-tender, which takes about 12–15 minutes.
- Drain the potatoes and let them cool slightly.
- In a large bowl, whisk together the Greek yogurt, mayonnaise (if you are using it), Dijon mustard, lemon juice, dill, salt, and pepper.
- Add the warm potatoes and sliced green onions to the bowl. Toss gently to coat the potatoes in the dressing.
- Chill the potato salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
- Garnish with extra dill or chives if desired before serving.
How to Serve Creamy Dill Potato Salad with Greek Yogurt
Creamy Dill Potato Salad can be served cold or at room temperature. It’s a great side dish for grilled meats, sandwiches, or as part of a picnic spread. Just scoop it into a serving bowl and enjoy!
How to Store Creamy Dill Potato Salad with Greek Yogurt
Store any leftover potato salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If the salad thickens in the fridge, you can stir in a little extra Greek yogurt or a splash of lemon juice before serving again.
Tips to Make Creamy Dill Potato Salad with Greek Yogurt
- For a more intense flavor, let the potato salad chill overnight before serving.
- Feel free to add other veggies, such as diced cucumbers or bell peppers, for extra crunch and color.
- Adjust the seasoning and dressing according to your taste. More lemon juice can brighten the flavor, while extra dill enhances the herbiness.
Variation
You can easily customize this recipe. If you want a creamier texture, you can add an additional tablespoon of mayonnaise. For a different flavor twist, consider adding a tablespoon of chopped capers or pickles.
FAQs
1. Can I make this potato salad ahead of time?
Yes, you can prepare it a day in advance. Just store it in the fridge until you’re ready to serve.
2. Can I freeze Creamy Dill Potato Salad?
It is not recommended to freeze potato salad, as the texture of the potatoes can change. It’s best enjoyed fresh or refrigerated.
3. What other herbs can I use in this potato salad?
If you don’t have dill, you can substitute with parsley, chives, or even tarragon for a different flavor profile.
With its creamy texture and fresh flavors, Creamy Dill Potato Salad with Greek Yogurt is sure to become a favorite dish at your gatherings. Enjoy making this simple and delicious recipe!
