Ingredients
2 lbs Red Bliss potatoes, cubed
1/2 cup Greek yogurt
1/4 cup mayonnaise
1/4 cup fresh dill, finely chopped
2 tbsp lemon juice
1 tsp lemon zest
1/2 tsp salt
1/4 tsp black pepper
1/4 cup red onion, finely diced (optional)
Instructions
Step 1: Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 10-15 minutes until fork-tender.
Step 2: Drain the potatoes and allow them to cool slightly. While still warm, drizzle with a small amount of lemon juice.
Step 3: In a medium bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, lemon zest, salt, and pepper.
Step 4: Once the potatoes have cooled to room temperature, place them in a large mixing bowl.
Step 5: Fold in the creamy dressing, fresh dill, and red onion until the potatoes are evenly coated.
Step 6: Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
For the best flavor, use fresh dill rather than dried. If you prefer a lighter version, you can use all Greek yogurt and omit the mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: dill recipes, potato salad, summer side dish, creamy dill salad
