Can I make this potato salad ahead of time?

es, it’s actually better when made in advance. Chill for at least 30 minutes to let the flavors develop.

Can I use dried dill instead of fresh?

You can use 1 teaspoon of dried dill in place of ¼ cup fresh, though fresh gives the best flavor.

Yes, simply substitute a non-dairy Greek-style yogurt and omit or replace the egg-based Dijon mustard if needed.

A light and refreshing Greek Yogurt Dill Potato Salad made without mayo. It’s creamy, tangy, and packed with herbs – perfect for summer cookouts.

Scale

2 lbs baby red or yellow potatoes, halved or quartered

3/4 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

1/4 cup fresh dill, chopped

1/4 cup green onions or chives, finely sliced

Salt and freshly ground black pepper to taste

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1. Place potatoes in a pot of salted water and boil until fork-tender, about 10–12 minutes. Drain and cool slightly.

2. In a large bowl, mix Greek yogurt, olive oil, Dijon, lemon juice, zest, garlic, salt, and pepper.

3. Add potatoes and toss gently to coat. Stir in dill and green onions.

4. Chill for 30 minutes before serving. Garnish with extra dill if desired.

Use dried dill if fresh isn’t available, but reduce the amount to 1 tsp.

Best served cold, but also delicious at room temperature.

Store in the fridge for up to 4 days.