Potato Salad with Dill and Dijon

Name: Potato Salad with Dill and Dijon
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 2 pounds red new potatoes cut into 1-inch chunks; 1/4 cup nonfat Greek yogurt; 1/4 cup mayonnaise or veganaise; 3 tablespoons chopped fresh dill; 1 1/2 tablespoons white wine vinegar or champagne vinegar; 1 tablespoon whole grain dijon mustard; 2 1/2 teaspoons sugar; 1/2 teaspoon salt (or more to taste); 1/4 teaspoon black pepper; Sprig of fresh dill to garnish

User Reviews

4.7

9 reviews

Excellent

Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings
4 servings
Calories
275 kcal
Course
Side Dish
Cuisine
American

Potato Salad with Dill and Dijon

Iris Warren

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A unique and flavorful chilled salad recipe with new potatoes, mayonnaise, whole grain dijon mustard, vinegar and fresh dill.

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Ingredients

Servings

2 pounds red new potatoes cut into 1-inch chunks peeled or unpeeled
1/4 cup nonfat Greek yogurt
1/4 cup mayonnaise or veganaise
3 tablespoons chopped fresh dill minced
1 1/2 tablespoons white wine vinegar or champagne vinegar
1 tablespoon whole grain dijon mustard make sure it's whole grain!
2 1/2 teaspoons sugar
1/2 teaspoon salt (or more to taste) plus 2 tsp salt for potato cooking water
1/4 teaspoon black pepper or more to taste
Sprig of fresh dill to garnish optional

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Instructions

You can use peeled or unpeeled potatoes in this salad. If you decide not to peel them, make sure you scrub them very well to get rid of any residual dirt. Boil 3 quarts of water with 2 tsp salt. Add the new potato chunks to the salted water and bring back to a boil. Simmer for about 10 minutes until they become fork tender. Keep a close eye on them to make sure they don't overcook. As soon as they are tender, drain the potatoes, return them to the warm pot so they will dry out, and let them return to room temperature.In a bowl, whisk together Greek yogurt, mayonnaise, fresh dill, vinegar, whole grain Dijon mustard, sugar, salt and pepper to make a dressing.
Place the cooled potato chunks in a salad bowl. Add dressing. Stir gently to combine until all potato pieces are evenly coated with the dressing. Taste and adjust seasoning as desired.
Chill salad in the refrigerator for at least 30 minutes. Serve cold.

Notes

Note: This recipe is gluten free when you you use GF-certified packaged products. To make the recipe dairy free, replace the Greek yogurt with mayonnaise or veganaise.
Note: This recipe is gluten free when you you use GF-certified packaged products. To make the recipe dairy free, replace the Greek yogurt with mayonnaise or veganaise.

Nutrition Information

Show Details

Calories 275kcal (14%) Carbohydrates 39g (13%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 1g (5%) Cholesterol 6mg (2%) Sodium 468mg (20%) Potassium 1049mg (30%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 40IU (1%) Vitamin C 19.8mg (22%) Calcium 36mg (4%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 275 kcal

% Daily Value*

Calories	275kcal	14%
Carbohydrates	39g	13%
Protein	5g	10%
Fat	11g	17%
Saturated Fat	1g	5%
Cholesterol	6mg	2%
Sodium	468mg	20%
Potassium	1049mg	22%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	40IU	1%
Vitamin C	19.8mg	22%
Calcium	36mg	4%
Iron	1.7mg	9%