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When summer arrives, potato salad starts showing up everywhere—picnics, barbecues, potlucks, family reunions, and backyard dinners. And honestly, I’m perfectly happy about that.
I’ve tried all sorts of potato salads over the years. Fancy versions with unusual ingredients. Potato salads inspired by different cuisines. Warm potato salads and cold potato salads. But I always seem to come back to the simplest combinations.
This Creamy Dill Potato Salad is one of those recipes.
Tender Yukon Gold potatoes, fresh dill, scallions, and a light creamy dressing come together to create a potato salad that’s fresh, flavorful, and surprisingly light. Using a combination of light mayonnaise and Greek yogurt keeps all the creamy texture while cutting back on calories and fat.
It’s the kind of simple, old-fashioned recipe that feels right at home alongside grilled chicken, burgers, fish, or just about anything coming off the grill.
And like most potato salads, it somehow tastes even better after a little time in the refrigerator.
Ingredients & Substitutions
Small Yukon Gold potatoes – My favorite potatoes for this recipe because they stay creamy and hold their shape well after cooking. Red potatoes work nicely too.
Apple cider vinegar – Adds brightness and flavor. A little vinegar tossed with the warm potatoes helps them absorb more flavor. Lemon juice can be substituted.
Light mayonnaise – Provides classic potato salad creaminess with less fat and fewer calories.
Plain nonfat Greek yogurt – Lightens the dressing while adding protein and tang. You can use all yogurt or all mayonnaise if you prefer.
Scallions (green onions) – Add a mild onion flavor without overpowering the salad. Finely diced red onion can be substituted.
Fresh dill – The star ingredient. Fresh dill gives the salad its signature flavor. If using dried dill, start with about one-third the amount and adjust to taste.
Salt and black pepper – Essential for bringing all the flavors together.
How Many Calories and WW Points?
According to my calculations, each serving has just 105 calories and 1 WW Point.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 PointsPlus (Old plan)
How to Make Creamy Dill Potato Salad
Step 1: Cook the potatoes
Place the potatoes in a large saucepan and add enough cold water to cover them by about 1 inch. Bring to a boil over high heat.
Reduce the heat, partially cover the pan, and simmer until the potatoes are fork-tender, about 10 to 15 minutes depending on their size.
Step 2: Season the warm potatoes
Drain the potatoes and immediately sprinkle them with 2 tablespoons of the cider vinegar. Toss gently to coat.
Allow the potatoes to cool just until they are comfortable to handle.
Step 3: Cut the potatoes
Cut the warm potatoes into bite-sized pieces and place them in a large mixing bowl (affiliate link).
Step 4: Make the dressing
In a small bowl (affiliate link), whisk together the remaining 2 tablespoons cider vinegar, light mayonnaise, Greek yogurt, scallions, and fresh dill until smooth and well combined.
Step 5: Assemble the salad
Pour the dressing over the potatoes and gently stir until the potatoes are evenly coated.
Season with salt and freshly ground black pepper to taste.
Step 6: Chill and serve
Serve immediately at room temperature or cover and refrigerate for at least 1 hour to allow the flavors to meld.
Garnish with additional fresh dill before serving, if desired.
Tips for the Best Dill Potato Salad
- Tossing the warm potatoes with vinegar helps them absorb more flavor.
- Yukon Gold potatoes create a creamy texture and hold their shape beautifully.
- Fresh dill provides the best flavor in this recipe.
- This salad tastes even better after a few hours in the refrigerator.
- If the salad seems dry after chilling, stir in a spoonful of Greek yogurt or mayonnaise before serving.
Recipe Notes
This simple combination of potatoes, dill, scallions, vinegar, mayonnaise, and Greek yogurt has become my favorite potato salad.
The trick is sprinkling the warm potatoes with vinegar immediately after draining. They absorb the flavor as they cool, giving the finished salad a little extra brightness and depth.
Fresh dill really shines here, but don’t be afraid to adjust the amount to suit your taste. I often add a little extra.
You can also customize this salad with additions such as:
- Chopped hard-boiled eggs
- Diced celery
- Chopped cucumber
- Radishes
- Crumbled bacon
- Capers
Like most potato salads, this one tastes even better after a few hours in the refrigerator when the flavors have had time to meld.
What to Serve with Dill Potato Salad
This creamy dill potato salad pairs beautifully with:
- Burgers
- Grilled chicken
- Hot dogs
- Brats
- Grilled salmon
- Shrimp
- Pulled chicken sandwiches
- Veggie burgers
It’s also a great addition to picnics, cookouts, and summer potlucks.
If you’ve made this Creamy Potato Salad with Dill, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Creamy Dill Potato Salad Made Lighter
Equipment
Ingredients
- 2 pounds small yukon gold potatoes, scrubbed
- 4 tablespoons cider vinegar, divided use
- 1/2 cup light mayonnaise
- 1/2 cup plain fat-free Greek yogurt
- 4 scallions, chopped
- 2 tablespoons dill (or more to taste)
- salt and pepper to taste
Instructions
- Place the potatoes in a large saucepan and add enough water to cover them by 1 inch. Bring to a boil, then reduce the heat and partially cover them with a lid. Simmer until the potatoes are tender when pierced with a fork, 10 to 15 minutes, depending on their size.
- When the potatoes are done, drain them and sprinkle them with 2 tablespoons of the cider vinegar. As soon as they are cool enough to handle, cut them into bite-size pieces.
- While the potatoes are cooking, stir together the remaining 2 tablespoons cider vinegar, mayonnaise, yogurt, scallions and dill.
- Add the cut up potatoes and stir gently to mix everything together well. Season to taste with salt and pepper and gently stir again.
- Let cool to room temperature or cover and refrigerate for up to two days.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) This simple combination of potatoes, dill, scallions, vinegar, mayonnaise, and Greek yogurt has become my favorite potato salad. The trick is sprinkling the warm potatoes with vinegar immediately after draining. They absorb the flavor as they cool, giving the finished salad a little extra brightness and depth. Fresh dill really shines here, but don’t be afraid to adjust the amount to suit your taste. I often add a little extra. You can also customize this salad with additions such as:
- Chopped hard-boiled eggs
- Diced celery
- Chopped cucumber
- Radishes
- Crumbled bacon
- Capers
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We are potato salad lovers and are used to regular full fat homemade. I am following WW purple and decided to try this. Well, this is absolutely delicious and tastes pretty darn close to the regular full fat. Its actually quite amazing, it’s so good! The whole family loves it! Thank you for a great healthy alternative. I really needed this! 😉
Recipe looks. Dry interesting and simple. However, i’m Not a fan of Greek yogurt and tolerate regular yogurt. Do like the vanilla yogurt. Can I switch out regular yogurt for the Greek, or are there other options to using yogurt that are still healthy and low in calories?
Hi Cathy, I’ve only made this recipe as written. You can substitute whatever you prefer in the recipe to suit your preferences. Plain yogurt is thinner so will create a runnier result. Low fat sour cream would also work. You’ll just want to adjust your WW Points accordingly if that is a concern. Hope this helps. ~Martha
Sounds awesome!! I shall make this weekend, thank you for sharing.
Top marks for this. Great recipe. And tastes delicious, thanks for sharing.
Simon