Greek Yogurt Dill Potato Salad

Looking for a lighter, healthier version of classic potato salad? This Greek Yogurt Dill Potato Salad is the perfect solution. Made without mayonnaise, it’s creamy, tangy, and packed with fresh dill and green onions. It’s a refreshing side dish ideal for summer BBQs, picnics, or weeknight dinners.

Why You’ll Love This Recipe

This recipe swaps traditional mayo for protein-rich Greek yogurt, giving you the same creamy texture without the heaviness. The addition of lemon juice and Dijon mustard provides brightness and depth, while fresh dill brings an herbaceous punch that screams summer.

Ingredients You’ll Need

2 lbs baby red or yellow potatoes, halved or quartered
¾ cup plain Greek yogurt (full-fat or 2%)
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon lemon zest
1–2 cloves garlic, minced
¼ cup fresh dill, chopped
¼ cup green onions or chives, finely sliced
Salt and black pepper, to taste

How to Make Greek Yogurt Dill Potato Salad

Boil the potatoes: Place the chopped potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain and allow to cool slightly.
Prepare the dressing: In a large mixing bowl, whisk together the Greek yogurt, olive oil, Dijon mustard, lemon juice, lemon zest, minced garlic, salt, and pepper.
Toss the salad: Add the slightly cooled potatoes into the bowl and gently mix to coat. Fold in the fresh dill and green onions.
Chill and serve: Let the potato salad chill in the fridge for at least 30 minutes to allow the flavors to meld. Serve cold and garnish with extra dill or green onions.

Serving Tips

This salad pairs well with grilled meats, veggie skewers, or sandwiches. It’s perfect for a picnic or potluck and can be made ahead of time.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving, as the dressing may separate slightly.

Recipe Tips and Variations

Add chopped celery or pickles for extra crunch. Substitute sour cream for half of the Greek yogurt if preferred. For a vegan version, use a plant-based yogurt.

Health Benefits

Greek yogurt adds protein and probiotics while reducing the saturated fat found in mayo. The use of olive oil provides healthy unsaturated fats, and dill is rich in antioxidants and anti-inflammatory properties.

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