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Creamy Dill Potato Salad

A classic potato salad made with tender baby potatoes and a creamy dill dressing perfect for BBQs and summer gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 lbs baby Yukon Gold potatoes halved
  • 0.5 cup red onion sliced
  • 2 tbsp fresh dill chopped
  • 2 hard-boiled eggs optional
Dressing
  • 0.75 cup mayonnaise
  • 0.25 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Large pot
  • Mixing bowls
  • Whisk
  • Cutting board

Method
 

  1. Boil potatoes until fork-tender, then drain and cool slightly.
  2. Whisk dressing ingredients together.
  3. Combine potatoes, onion, dill, and eggs in a bowl.
  4. Fold in dressing and chill before serving.

Notes

For best flavor, mix dressing with slightly warm potatoes.