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Potato salad on a white plate.

Lightened-Up Potato Salad with Dill and Greek Yogurt

  • Author: Jessie
  • Yield: Serves 4 1x


A healthy twist on a classic potato salad – with only a handful of ingredients!


  • 2 pounds red potatoes, diced
  • 1 tsp. dijon mustard
  • 1 cup plain greek yogurt
  • salt and pepper to taste
  • 2 teaspoons chopped dill


  1. Place the diced potatoes in a medium stockpot and cover them with cold water. Throw in a teaspoon of salt and bring potatoes to a boil. Cook for about 20 minutes or until potatoes are easily pierced with a fork.
  2. Drain potatoes and return them to the stockpot. Let cool for a bit – 15 minutes is usually good.
  3. When the potatoes have cooled, add dijon, greek yogurt, salt, pepper, and chopped dill to potatoes and mix well. The amount of dill, like the salt and pepper, is really a matter of personal preference – add as much or as little as you’d like until it tastes right!
  4. Store potato salad in the fridge until you’re ready to serve.