Name: Fresh Dill Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 lb red potatoes or (peeled russet potatoes); 1 cup plain greek yogurt; 1/2 cup fresh chopped dill; 1/2 cup diced red onion; 1 tsp sea salt; 1/2 cup mayo; 2 stalks of diced celery

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This Fresh Dill Potato Salad is a fresh, light, and tangy delicious potato salad with chopped dill, onions, and crunchy bits of chopped celery.

The warm summer days are just around the corner. I can almost feel summer’s fast approach as we close down the homeschool workload and begin our summer planning. It is hard to believe it is just about here again. Days of swimming, making cold drinks, and inviting friends over. The garden brings forth ample amounts of herbs to enjoy. I find myself trying to make as many things with them as I can think to make.

At our city farmhouse, we grow rosemary, oregano, basil, chives, mint, and all kinds of dill. Oh to name but a few. Our dill patch is downright impressive. It always seems to overtake the space it’s grown in and it is such a fresh-tasting herb that I don’t mind a bit. I even cut some throughout the summer and place it in a large mason jar for a farmhouse-style bouquet. I like to place this bouquet on the kitchen counter within easy reach when cooking. It gives me the ability to have fresh dill to sprinkle in just about every summer dish I serve.

Herbs

But on the topic of herbs one excellent way to preserve them at the end of the season and even during it is by making this Herb Salt. I use it in just about everything from eggs to meats and even soups. So that is a great one to try if you are an herb grower like myself. It is easy to make and store. But not to worry If you are not one to grow herbs, dill is easily found in the produce section of most stores. I do recommend grabbing a bundle for fun and placing it in a small mason jar for your kitchen counter to enjoy.

This Dill Potato Salad is a great dish to serve as it is light tasting with a bit of tang. I love to make a big batch for gatherings and find that doubling the recipe works well on this one.

Why I Love This Recipe

Fresh Dill Potato Salad has quickly become a summer staple. Whenever I find a recipe that includes the things I keep in my kitchen, it is a winner for me. I am never one to head to a grocery store for missing ingredients and instead prefer to adapt something with what I have on hand. With this Fresh Dill Potato Salad, I never have to. The large bundles of dill are readily available and there is always a bit of my homemade yogurt in the fridge. Which works very well for the yogurt needed in this recipe. This salad pairs well with burgers, steaks, chicken, and even a salmon dinner too. The dill flavoring seems to compliment all sorts of different meat dishes.

This Fresh Dill Potato Salad is best served chilled and can easily be made ahead of time. Allowing it to sit a bit in the fridge before serving will allow the flavors to develop.

What You Will Need To Make Fresh Dill Potato Salad

2 lb of red potatoes or peeled russet potatoes

1 cup plain yogurt

1/2 cup of mayo

1 tsp sea salt

1/2 cup chopped fresh dill

2 celery stalks

1/2 cup diced red onion

Directions For Making Fresh Dill Potato Salad

Boil and chop the potatoes. If you are using russet potatoes make sure to peel their skins off before boiling. It is a good idea to wait for them to cool before cutting.

Add them to a large bowl, with the diced celery and diced red onion. Mix the yogurt, mayo, salt, and dill in a small bowl to create the dressing.

When ready, pour the dressing into the large bowl and mix with a large spoon until well combined.

This Fresh Dill Potato Salad is best served chilled. Store in the fridge for up to 3-5 days in an air-tight container or bowl with wrap over.

fresh dill potato salad up close on a platter

FAQ for Fresh Dill Potato Salad

Can I use sour cream instead of yogurt?

Yes, sour cream would work fine instead of the greek yogurt here. I prefer to use a full fat over a low-fat cream or yogurt as it is creamier and works better for the dressing.

What can I use instead of the red onions?

I have used green onions and even chives as well. If you use a white or yellow onion I would reduce the amount to 1/3 cup so they don’t overpower the salad or leave them out altogether. The salad is still delicious without them.

Can this recipe be doubled?

Yes doubling this recipe for larger groups works nicely for this potato salad recipe. As made this recipe should serve 8 and by doubling you should have about 16 servings for your gathering.

Cooking Notes

Make sure not to over-boil the potatoes. Cook them just enough to where they are fork-tender.
Allow the potatoes to cool before cutting. Not only does it make cutting them easier but also spares steaming your fingers.
Fresh Dill Potato Salad is best served chilled so be sure to refrigerate before serving.

Serving Suggestions

This Fresh Dill Potato Salad pairs well with several meat dishes and veggie sides. For a few suggestions try out my Grilled Spatchcock Chicken or Sirloin Steak with Herb Butter to serve alongside it. For a veggie side dish my Roasted Asparagus or Simple Tomato Confit compliment the salad nicely. This recipe can be doubled.

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!

Yield: 8 servings