Description
A refreshing and creamy classic potato salad featuring tender Yukon Gold potatoes, fresh dill, and a tangy blend of Greek yogurt and mayonnaise for a light, herbaceous side dish perfect for picnics and summer meals.
Ingredients
3 lbs Yukon Gold Potatoes, cubed
1 cup mayonnaise
1/2 cup plain unsweetened Greek yogurt
1/4 cup fresh dill, finely chopped
1/2 cup red onion, diced
2 tablespoons lemon juice
1 teaspoon sea salt
1/2 teaspoon black pepper
Instructions
Scrub potatoes thoroughly under cold water
Cube potatoes into uniform one-inch pieces
Place in a large stockpot and cover with cold salted water
Bring to a boil and cook until tender, about 20 minutes
Cool slightly, then drain well
In a large bowl, combine mayonnaise, Greek yogurt, dill, red onion, lemon juice, sea salt, and black pepper
Mix thoroughly until dressing is fully emulsified
Add cooled potatoes and gently toss to coat evenly
Chill salad for at least 30 minutes to allow flavors to meld before serving
Notes
Yukon Gold potatoes provide a buttery texture
Use firm red potatoes for optimal structure
Full-fat mayonnaise ensures rich creamy consistency
Fresh dill is essential for aromatic brightness
Dress immediately after boiling for best adherence
Refrigerate leftovers for up to 3 days
- Prep Time: 15
- Cook Time: 20
- Category: Quick & Easy
- Method: Stovetop cooking and refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g