Tangy Dill Potato Salad
Tangy Dill Potato Salad features tender baby potatoes coated in a creamy dressing made with mayonnaise, Greek yogurt, Dijon mustard, lemon juice, apple cider vinegar, and fresh dill. Crunchy celery, red onion, and dill pickles add texture, while the tangy dressing keeps the salad light and refreshing. Perfect for summer barbecues, picnics, potlucks, holiday meals, or meal prep, this versatile side dish is easy to prepare and packed with fresh flavor.
Ingredients
For the Salad
- 2 pounds (900 g) baby Yukon Gold or red potatoes
- 2 celery stalks, finely diced
- ½ cup red onion, finely chopped
- ¼ cup dill pickles, finely chopped
- 2 green onions, sliced
- ¼ cup fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
For the Tangy Dressing
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon pickle juice
- 1 teaspoon honey
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Wash the potatoes thoroughly and cut larger potatoes into bite-sized pieces.
- Place the potatoes in a large pot of salted water and bring to a boil.
- Cook for 15–20 minutes until fork-tender but still firm.
- Drain the potatoes and let them cool slightly.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, apple cider vinegar, pickle juice, honey, garlic, salt, and pepper.
- Add the potatoes, celery, red onion, dill pickles, green onions, fresh dill, and parsley.
- Gently toss until all the ingredients are evenly coated with the dressing.
- Cover and refrigerate for at least 45 minutes to allow the flavors to blend.
- Garnish with fresh dill, paprika, lemon zest, or sliced pickles before serving.
Notes
- Yukon Gold potatoes provide a naturally creamy texture.
- Fresh dill delivers the brightest flavor.
- Pickle juice enhances the tangy dressing.
- Avoid overcooking the potatoes to maintain their shape.
- Chill the salad before serving for the best taste.
- Greek yogurt lightens the dressing without sacrificing creaminess.
- Add the dressing while the potatoes are slightly warm for better flavor absorption.
- Store leftovers in the refrigerator for up to 3 days.