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    Home » Recipes » Soups/Salads

    Creamy Potato Salad with Dill (Healthy)

    June 13, 2020 By Monika Last Updated February 3, 2022 21 Comments

    Jump to Recipe

    This 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.

    Creamy potato dill salad in white bowl with dill to the left.

    To a Pole potatoes and dill are a classic pairing, especially when it comes to new potatoes, which growing up 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 

    Potato dill salad ingredients on top of black surface.
    Potato salad with dill ingredients.

    The dill is a hugely important ingredient in this potato 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.  

    How to prepare the potatoes

    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.

    Top tip

    Use salad potatoes, such as Charlotte or red, yellow or Yukon Gold.

    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).

    Cubed peeled potatoes in pot.

    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.

    Yogurt and mustard dressing ingredients in white dish, with dill and spoons in background.

    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.

    Cubed peeled potatoes and hard boiled egg, capers and dill in bowl with creamy dressing in top right.

    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 burgers. It's a great pot luck food idea, also delicious with chicken and pork dishes.

    Side view of dill and potato salad in white bowl.

    You might also like

    • Potato Salad Deviled Eggs (No Mayo)
    • Canned Salmon Potato Salad with Dill Dressing
    • Polish-Style Beet Potato Salad
    • Herb Crusted Salmon with Lemon Sauce
    • Salmon and Cabbage Bake

    Keep in touch!

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

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Creamy potato dill salad in white bowl with dill to the left.

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Lunch, Party Food, Salad
    Cuisine: gluten free, Low fat
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 4 servings
    Calories: 244kcal
    Author: Monika Dabrowski

    Ingredients

    For the Salad

    • 1½ pounds (700 g) salad potatoes Charlotte or Yukon Gold
    • 2 tablespoons dill finely chopped, hard stems discarded
    • 3 eggs hard boiled, peeled, quartered
    • 2 tablespoons capers

    For the Dressing

    • 5 tablespoons thick yogurt
    • 2 tablespoons mayonnaise
    • 2 teaspoons Dijon mustard
    • 1½ teaspoons honey
    • 1 tablespoon vegetable oil
    • Fine sea salt and pepper to taste

    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.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. FrugalHausfrau

      February 11, 2018 at 3:16 am

      I was just looking through a list of recipes I've saved that impressed me, and came across this gorgeous salad of yours! I know it's been awhile since you posted it, but wow!

      Reply
      • Monika

        February 11, 2018 at 9:24 am

        Thanks Mollie, I do remember enjoying making that salad:)

        Reply
    2. kelly

      September 08, 2017 at 11:54 am

      bandar togel

      Nice

      Reply
    3. Stacey Bender

      March 19, 2017 at 6:58 pm

      This is a beautiful take on potato salad! It is like old-fashioned potato salad meets up for proper tea time in the garden.

      Reply
      • Monika

        March 19, 2017 at 7:11 pm

        Thanks! Why didn't I think of putting a nice write up like this in my meta description?

        Reply
    4. marymtf

      March 18, 2017 at 12:47 am

      Made potato salad last night. But your dressing sounds a lot more interesting than mine.

      Reply
      • Monika

        March 18, 2017 at 8:57 am

        Thanks! There are so many possibilities when it comes to potato salad, I am sure your dressing was delicious:)

        Reply
    5. Jac -Tinned Tomatoes (@tinnedtoms)

      March 13, 2017 at 11:20 pm

      That is one stunning potato salad! I like you love fresh dill in my potato salad. It makes such a difference to the flavour. Thanks for submitting it to Meat Free Monday. The roundup is now live and your recipe has been featured.

      Reply
      • Monika

        March 14, 2017 at 7:52 am

        Thank you so much! Glad to hear you are a fan of dill, like me. I've linked up my new vegetarian meal recipe. Hope you like it:)

        Reply
    6. Sarah James @ Tales From The Kitchen Shed

      March 12, 2017 at 11:43 am

      What a delicious salad and dressing Monika. Potatoes and egg are my favourite things to have in a salad, I love the addition of courgette ribbons and capers. A perfect lunch idea - thanks for sharing with Fiesta Friday x

      Reply
      • Monika

        March 12, 2017 at 1:05 pm

        Thanks Sarah! Glad to know you liked my hearty salad recipe, always happy to share with FF:)

        Reply
    7. Angela / Only Crumbs Remain

      March 12, 2017 at 9:13 am

      I have to say that I've never tried this type of dressing - but it looks gorgeous monika and so easy to make. I'm loving the colour of it too with those flecks of dill.
      Angela x

      Reply
      • Monika

        March 12, 2017 at 9:44 am

        Thanks Angela! This dressing turned out to be so popular in my house yesterday I made another batch, which we'll enjoy for the next few days:)

        Reply
    8. hijackedbytwins

      March 10, 2017 at 3:13 pm

      Oooh Monika your potato salad sounds delicious! The perfect side salad! Thank you for sharing with #CookBlogShare x

      Reply
      • Monika

        March 10, 2017 at 6:49 pm

        Thanks! It was so easy to make too. I've still got some leftover dressing which I keep adding to literally everything!

        Reply
    9. Jacqui Bellefontaine

      March 10, 2017 at 12:48 pm

      You have been spiralizing again:) The courgette looks so pretty in fact the whole salad look just delish!

      Reply
      • Monika

        March 10, 2017 at 6:53 pm

        Thanks Jacqui! Yes I have been spiralizing again! I am in a spirilizing mode, I keep trying to spiralize all vegetables (turns out it doesn't always work). I was actually quite surprised to find ready spiralized vegetables in Aldi the other day!

        Reply
    10. Hope

      March 08, 2017 at 9:05 pm

      This looks like the perfect potato salad! That dressing looks delicious 🙂

      Reply
      • Monika

        March 08, 2017 at 9:11 pm

        Thanks! It's very simple to make too:)

        Reply
    11. familyfriendsfoodblog

      March 07, 2017 at 4:28 pm

      That looks delicious - such a lovely combination of flavours and textures.
      You might also like to link up with One Potato Two Potato, a new linky for potato recipes: http://family-friends-food.com/one-potato-two-potato-new-linky/
      Thanks!

      Reply
      • Monika

        March 07, 2017 at 4:52 pm

        Thank you! I am going to link it up now:)

        Reply

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