Creamy Potato Dill Salad (Low Fat)

This potato dill salad is made using boiled potatoes, eggs, capers and a deliciously creamy, low-fat yogurt dill dressing. It's simple, healthy comfort food that's easy to make and perfect for any occasion. If you prepare the ingredients ahead the salad comes together in minutes!

See also traditional Polish potato salad!

This potato dill salad is a hearty, delicious dish made using a handful of ingredients and an easy, creamy yogurt-based dill dressing. Humble potato and dill make a delicious pairing - it's so simple yet works so well. This dish is low in fat and calories, naturally gluten free and easy to make. 1 serving contains just under 100 calories and only 6 grams of fat.

This dill potato salad contains hard-boiled eggs (delicious with both potatoes and dill) and capers for added zest. It's adaptable and you can tweak the ingredients and add your own flavour twist. You can also prepare the ingredients in advance and assemble the salad the next day. Or make the entire dish ahead, keep in the fridge and serve hours later!

Potato dill salad ingredients and substitutions 

• Potatoes: see recommendations below.
• Dill: I recommend using fresh rather than dried dill.
• Eggs: you can omit this ingredient and use more potatoes instead.
• Capers: add sharpness and tang, but you can use finely chopped dill pickles instead (as I have done in beet potato salad). Add to taste.
• Dressing: yogurt, mayonnaise, mustard and honey. You can use reduced-fat mayo to keep the calories down or omit it altogether and use more yogurt, instead. For a different flavour twist you can use homemade dill mayo (and add less fresh dill) or horseradish mayo instead of regular.
• Salt and pepper to taste.

What potatoes to use

To make this dill and potato egg salad I recommend using potatoes that keep their shape in cooking, such as Yukon Gold, red, yellow or baby potatoes (I used baby potatoes). Waxy salad potato varieties in the UK, perfect to use in this salad, include Charlotte, Alexandra and Jersey Royals.

TIP: If you can't get any of the above varieties and aren't sure what potatoes would work best choose oval shaped rather than round potatoes.

Can I use leftover potatoes

Yes, you can! Roast or boiled potatoes are fine to use, and you can also combine them in this salad with other leftover root vegetables, including celeriac, parsnips, turnip and others for a delicious post-Christmas/Thanksgiving meal.

How to prepare the potatoes

There is more than one way of preparing potatoes for this creamy potato and dill salad. I cooked the potatoes whole and peeled them once they cooled (the skin becomes soft and comes off easily), but you can peel then boil the potatoes, if you prefer. It's important not to overcook them so they don't disintegrate in the salad.

I recommend cutting the cooked potatoes into fairly small pieces, as this will ensure they absorb the flavour of the dill dressing. But don't dice the potatoes too finely, either. For example, if using baby potatoes cut each into 4-6 pieces.

How to make dill potato salad: step-by-step

1. Prepare potatoes: Place whole, unpeeled potatoes in a pot, add water, cover and bring to the boil. Lower the heat and simmer until fork tender (be careful not to overcook them). Alternatively peel and/or halve (larger) potatoes before boiling. Remove from the heat, drain thoroughly and set aside to cool completely then cut into small cubes. Place in a large mixing bowl and set aside.

TIP: You can boil the potatoes in advance, cool and refrigerate overnight (uncut) and make the recipe the following day.

2. Boil eggs: Place the eggs in a small pot, add water and cover. Bring to the boil then turn off the heat (keeping the lid on) and set aside for 8 minutes. Drain then fill the pot with very cold water (add ice if possible) and set aside for 1-3 minutes (adding more ice if needed). Drain again then peel and chop the eggs roughly. Set aside.

TIP: You can boil the eggs the night before, cool as above, then refrigerate (unpeeled) and make the recipe the following day.

3. Prepare dressing: In a small bowl combine all the dressing ingredients and stir until smooth. Add salt and pepper to taste then refrigerate, covered, until you are ready to make the salad.

TIP: You can prepare the dressing the night before, cover and refrigerate it.

4. Assemble: Combine the potatoes with the eggs, capers, then add salt and pepper to taste. Stir gently. Next pour in the dressing and stir to combine. Adjust the seasoning if needed and chill for 30 minutes before serving, if possible.

Serving suggestions

This easy potato egg salad with dill is perfect to serve with fish dishes such as pistachio crusted fish, hasselback salmon or salmon burgers. It's incredibly delicious with pickled herring, but works well also with chicken and pork dishes (as well as cold meats).

An alternative dressing you can use in this recipe is my creamy dill mustard sauce.

How to make it vegan

You can make this dill and potato salad vegan by omitting the eggs, using vegan mayo as well as yogurt and substituting maple syrup for the honey. Alternatively you can serve it with my vegan caesar dressing (with added dill).

Optional ingredients you can use

This simple potato dill salad is extremely versatile and you can use additional optional ingredients to make it a little differently every time. These can include:

• Smoked salmon or ham - for added protein and flavour.
• Celery for crunch.
• Zest of half a lemon.
• Red pepper flakes or cayenne pepper (I used these for garnish).
• A little lemon juice, caper water or vinegar for more acidity (don't add too much as this might make the dressing too watery).
• Scallions or chives for garnish.

Top tips

• Use Yukon Gold, red, yellow or baby potatoes, or Alexandra/Charlotte potatoes (UK).
• It's important not to overcook the potatoes (even salad potatoes can end up a little mushy if cooked for too long). 
• To save time you can boil the potatoes and eggs ahead and once cooled cover and refrigerate (overnight) until you are ready to assemble the salad.
• You can also make the dressing ahead and refrigerate it, covered (for up to 3 days), until you are ready to make the recipe.
• Chill your potato salad with dill and eggs for 30 minutes or longer (up to a day) before serving, if possible.
• Keep covered, refrigerated for up to 3 days.
• Not suitable for freezing. 

Related salads to try next

• Russian Potato Salad
• Salmon Potato Salad with Dill Dressing
• Healthy Chicken Salad with Dill Pickles

See also these other easy, delicious salad recipes!

Recipe

Keep in touch!

If you make this low-fat dill potato salad recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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