Potato Salad with Dill Greek Yogurt Dressing
One of the great things about summer is all the amazing summer foods. Barbecues and outdoor picnics are a must when the sun is out and the weather is warm. We always enjoy a good time, and grilling up a ton of meats and veggies with some good company is nothing but good times.
Burgers, hot dogs, steak, chicken, veggie skewers, pasta salad, potato salad…an ice chest filled with cold beer. You just can’t go wrong with barbecue food!
However, sometimes it can be just a little too much. You know when you’re so stuffed with all this good food that you can barely walk? We know that feeling! All the meat and carbs can be pretty heavy, so whenever we can, we make healthier versions of our favorite summer foods.
Like our Potato Salad with Dill Greek Yogurt Dressing. Typical potato salad is laden with mayonnaise, but in our recipe, we cut the mayo in half and use Greek yogurt in addition to the mayo. The yogurt is light, refreshing, and adds tanginess and flavor to the dish. Fresh dill and lemon juice round out this salad.
Now you can enjoy a good potato salad and still join in on that game of Flag Football!
What are some ways that you make barbecue foods healthier?
Fresh dill is our favorite herb for a light and refreshing potato salad, but if dill’s not your thing, try adding a different herb!
Here’s how to chop and store your fresh herbs:
How to Chop Cilantro or Parsley
Learn how to chop parsley using the 'pivot-and-fan' chopping technique with this short video.
How to Store Herbs
Learn how to store herbs so that they'll stay fresher longer and last you for many recipes.
A good and sharp knife is essential to working safely and efficiently in the kitchen.
Knife Basics 101
This video shows you all the knife tips and skills to get you cooking like a pro in your own kitchen.
- Baby potatoes - 1½ lbs.
- Pickles - 2 tbs., diced
- Dill, fresh - 1 tbs., chopped
- Mayonnaise or veganaise - ¼ cup
- Greek yogurt - ¼ cup
- Dijon mustard - 1 tsp.
- Lemon juice - 1 tbs.
- Salt - ¼ tsp.
- Potatoes – Place into a pot and cover with cold water by about an inch. Bring to a boil, and then simmer until you can easily insert a knife through the potatoes, ~6 to 10 minutes. (Can be done up to 5 days ahead)
- Dressing – Dice pickles and chop dill. Mix together pickles with mayo/veganaise, Greek yogurt, mustard, lemon juice, salt, and dill. (Can be done up to 3 days ahead)
- Toss potatoes with dressing. Season to taste with salt and pepper.