Healthy Creamy Potato Salad with Dill

This hearty potato salad with dill is made using a deliciously creamy dressing that's low in fat and quick and easy to prepare. If you boil the potatoes ahead the salad takes minutes to put together.

You might also like my Polish potato salad recipe.

To a Pole potatoes and dill are a classic pairing, especially when it comes to new potatoes, which as a child I vividly remember being served boiled, whole, with a sprinkle of fresh dill.  Always! We would eat these throughout spring and summer (while 'old' potatoes were usually mashed and popular during colder months).  

So this salad is a trip down memory lane and a reminder of just how perfect the combination of potatoes and dill is.  It's so simple yet works so well.  In this healthy potato salad with dill I used an easy, low fat yogurt dressing with mustard for a creamy finish.  A few hard boiled egg and capers complete this delicious side dish.

What potatoes to use

Use any waxy potato variety such as Charlotte, Anya or Jersey Royals (if you are in the UK) and Yukon Gold, Carola red and yellow potatoes (if you are in North America).  These potatoes hold their shape in cooking and have a pleasant sweetish flavour.  Baby potatoes are also suitable. 

Ingredients for potato salad with dill

I peeled the potatoes then chopped into chunks and boiled them but you can cook the potatoes whole and once cooled peel and cut them.  As this salad is all about the humble potato I think it's a good idea to chop the potatoes roughly (cut in half or quarters) to really show them off in this recipe.

The dill is a hugely important ingredient in this salad and I recommend using fresh rather than dried dill. Fresh is tastier.

If you boil the potatoes and eggs in advance (you can keep them in the fridge until you are ready to make the recipe) this salad becomes an incredibly quick and easy dish.

I added a handful of capers for a bit of tang and created a creamy yogurt based dressing with mustard to pour over the ingredients.  

Step-by-step recipe instructions

1.Peel the potatoes, halve or cut into quarters (alternatively boil whole and peel and chop later) and boil in salted water.  Try not to overcook them.  Drain and set aside to cool.  In the meantime boil the eggs, drain and rinse under cold water (they'll peel better) then peel and cut them into quarters (once cooled).

2. While you are waiting for the potatoes to cool prepare the dressing.  In a bowl combine all the dressing ingredients, adjust the seasoning as needed and stir until smooth. Refrigerate, covered, until you are ready to make the salad.

3. In a large bowl combine the potatoes with the eggs, capers and dill, pour in the dressing and stir gently to combine.  Adjust the seasoning if needed and chill for 30 minutes before serving, if possible.

Top tips and FAQs

• Use salad potatoes, such as Charlotte or red, yellow or Yukon Gold.
• To save time you can boil the potatoes and eggs ahead and once cooled refrigerate them until you are ready to make the salad. Try not to overcook the potatoes (even salad potatoes can end up a little mushy if cooked for too long). 
• You can also make the dressing ahead and refrigerate it, covered (for up to 2 days), until you are ready to make the recipe.
• I made a moderate amount of the dressing but you can double the ingredients for a creamier salad.
• Chill the salad for 30 minutes before serving, if possible.  Consume within 3 hours.
• Not suitable for freezing. 

Serving suggestions

This potato salad with dill is perfect to serve with fish dishes such as pistachio crusted fish (another recipe that's great for entertaining), salmon lettuce wraps or salmon amaranth burgers.

You might also like

• Potato Salad Deviled Eggs (No Mayo)
• Herb Crusted Salmon with Lemon Sauce
• Salmon and Cabbage Bake

Check out also this collection of over 15 easy vegan salads.

Keep in touch!

How has your potato dill salad turned out for you? Let me know in the comments below, thanks!

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Healthy Creamy Potato Salad with Dill

This hearty potato salad with dill is made using a deliciously creamy dressing that's low in fat and quick and easy to prepare. If you boil the potatoes ahead the salad takes minutes to put together.

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Course: Lunch, Party Food, Salad

Cuisine: gluten free, Low fat

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4 people

Calories: 244kcal

Author: Monika Dabrowski

Ingredients

For the Salad

• 700 g salad potatoes Charlotte or Yukon Gold
• 2 tbsp dill finely chopped, stems discarded
• 3 eggs hard boiled, peeled, quartered
• 2 tbsp capers

For the Dressing

• 5 tbsp low fat yogurt
• 2 tbsp mayonnaise
• 2 tsp Dijon mustard
• 1½ tsp honey
• 1 tbsp vegetable oil
• fine sea salt and pepper to taste

Metric - US Customary

Instructions

• Peel the potatoes, halve or cut into quarters (alternatively boil whole and peel and chop later) and boil in salted water.  Try not to overcook them.  Drain and set aside to cool.  Boil the eggs, drain and rinse under cold water (they'll peel better) then peel and cut them into quarters (once cooled).
• While you are waiting for the potatoes to cool prepare the dressing.  In a bowl combine all the dressing ingredients, adjust the seasoning as needed and stir until smooth. Refrigerate, covered, until you are ready to make the salad.
• In a large bowl combine the potatoes with the eggs, capers and dill, pour in the dressing and stir gently to combine.  Adjust the seasoning if needed and chill for 30 minutes before serving, if possible.

Notes

• Use salad potatoes, such as Charlotte or red, yellow or Yukon Gold.
• To save time you can boil the potatoes and eggs ahead and once cooled refrigerate them until you are ready to make the salad. Try not to overcook the potatoes (even salad potatoes can end up a little mushy if cooked for too long). 
• You can also make the dressing ahead and refrigerate it, covered (for up to 2 days), until you are ready to make the recipe.
• I made a moderate amount of the dressing but you can double the ingredients for a creamier salad.
• Chill the salad for 30 minutes before serving, if possible.  Consume within 3 hours.
• Not suitable for freezing. 

Nutrition

Serving: 1serving | Calories: 244kcal | Carbohydrates: 36g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 277mg | Potassium: 841mg | Fiber: 4g | Sugar: 6g | Vitamin A: 206IU | Vitamin C: 34mg | Calcium: 85mg | Iron: 2mg

*Nutritional information is automatically generated and should be considered as an estimate.

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