Potato Salad with Dill Greek Yogurt Dressing

Side Dish via @CookSmarts: Potato Salad with Greek Yogurt Dressing #recipeOne 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!

Potato Salad with Greek Yogurt Dressing #recipe via @CookSmartsHowever, 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?

Enjoy this light potato salad with your favorite burger or other healthy grill and picnic foods, such as Cumin-Spiced Beef Kebabs or Summer Caprese Salad.

Prepping Smarts:

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:

Equipment Smarts:

A good and sharp knife is essential to working safely and efficiently in the kitchen.

Global Chef's Knife from Amazon.com
Brush up on some knife basics here:

For more kitchen and equipment and tool smarts, visit our ‘Essential Kitchen Cookware and Tools’

Potato Salad with Dill Greek Yogurt Dressing
Prep time
Cook time
Total time
We’ve discovered that Greek yogurt, dill, and lemon juice make for a deliciously creamy dressing, and also makes for a healthier version of potato salad.
Author: Jess Dang
Serves: 4
  • 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.
  1. 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)
  2. 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)
  1. Toss potatoes with dressing. Season to taste with salt and pepper.

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