Yogurt Dill Potato Salad


Recipe: Yogurt Dill Potato Salad

Summary: I have fond memories of eating potato salad as a child on holidays. Most potato salad recipes use mayonnaise, but today I am sharing a variation using Greek non-fat plain yogurt. Using yogurt adds a slight creamy tang to the potatoes which I absolutely love. The added celery and capers add a nice mix of textures and flavors, and the added herbs just balance the whole potato salad out – especially the dill.


  • 2 pounds small red potatoes (or other small varieties), scrubbed and cut in half or quartered
  • 1 cup Greek non-fat plain yogurt
  • 2 celery ribs, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoon chopped chives
  • 2 tablespoons capers
  • 1 tablespoon dill
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground pepper
  • 1 teaspoon paprika


  1. Bring a medium pot of salted water to boil. Add the potatoes and cook the potatoes until fork tender, approximately 12-15 minutes.
  2. While the potatoes are cooking, mix the yogurt, celery, vinegar, chives, capers, dill and mustard in a large mixing bowl, and set aside.
  3. Drain the potatoes and add them to the bowl with the dressing.
  4. Gently mix the potatoes until they are well coated.
  5. Season with salt and pepper to your liking.
  6. Transfer the potato salad to a serving bowl and sprinkle the paprika over the potato salad.
  7. Serve warm or cover and chill in the refrigerator for up to 3 days.

Preparation time: 15 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 6

Recipe and Photo Courtesy of PBS

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