Dill Potato Salad
Tender red potatoes tossed in a creamy dressing with as much dill as your heart desires! This is a simple and fail-proof potato salad recipe that's the perfect side dish for your next picnic.
Servings: 6
Ingredients
- 2 ½ pounds (1134 g) red potatoes skin-on, 3/4 inch dice
- 1 cup (200 g) plain Greek yogurt
- 2 green onions thinly sliced
- 3 ½ tablespoon Dijon whole grain mustard
- 1 tablespoon Dijon mustard
- Splash of dill pickle juice
- Salt and pepper to taste
- Handful of dill chopped
Instructions
- Add potatoes and enough cold water to cover in a stockpot. Simmer on medium about 20 minutes (do NOT boil), until potatoes are fork-tender. Drain.2 1/2 pounds red potatoes
- Cool potatoes for 10 minutes in a single layer on a baking sheet.
- In a large bowl, combine Greek yogurt, green onions, Dijon whole grain mustard, Dijon mustard, dill pickle juice, salt, pepper, and dill. Stir to mix well.1 cup plain Greek yogurt, 2 green onions, 3 1/2 tablespoon Dijon whole grain mustard, 1 tablespoon Dijon mustard, Splash of dill pickle juice, Salt and pepper, Handful of dill
- Add the cooled potatoes to the yogurt mixture and toss until all potatoes are well-coated. Pop in the fridge until ready to serve.
Nutrition
Serving: 1 serving (139 grams) | Calories: 161 kcal | Carbohydrates: 32 g | Protein: 8 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.3 g | Trans Fat: 0.003 g | Cholesterol: 2 mg | Sodium: 170 mg | Potassium: 935 mg | Fiber: 4 g | Sugar: 4 g
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