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Top down view of potato dill salad with eggs in blue bowl with spoon.
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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.
Course Lunch, Salad
Cuisine gluten free, Low fat, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
cooling time 20 minutes
Total Time 50 minutes
Servings 5 servings
Calories 90kcal
Author Monika Dabrowski

Ingredients

For the Salad

  • 1½ pounds potatoes Yukon Gold or baby potatoes
  • 4 large eggs
  • 3 tablespoons capers
  • ½ teaspoon fine sea salt plus pepper to taste

For the Dressing

  • 2½ tablespoons dill finely chopped, hard stems discarded
  • 5 tablespoons thick yogurt
  • 3 tablespoons mayonnaise reduced-fat or regular
  • 2 teaspoons Dijon mustard or to taste
  • 1 teaspoon honey
  • Fine sea salt and pepper to taste
US Customary - Metric

Instructions

  • 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.
  • 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.
  • 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.
  • 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.

Notes

  • 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 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. 

Nutrition

Serving: 1serving | Calories: 90kcal | Carbohydrates: 4g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 133mg | Sodium: 521mg | Potassium: 105mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg