5 from 6 votes
Southern Dill Potato Salad
A lighter, tangier twist on the classic Southern potato salad using yogurt instead of mayo. Perfect for picnics, barbecues, and potlucks!
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
8
Calories:
107 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 2 pounds potato cut into 1/2-inch cubes, red
- 1 1/2 cups PLAIN yogurt full-fat
- 1 1/2 teaspoons dill or 1 teaspoon fresh dill
- 1 teaspoon salt
- black pepper to taste
Instructions
- Place the cubed potatoes in a pot, cover them with water, and boil until soft.
- Drain the potatoes and put them in the fridge to cool.
- When the potatoes have cooled, place them into a bowl with the yogurt, dill, and salt. Mix well and season with pepper and additional salt, if needed.
Cup of Yum
Notes
- For maximum flavor development, prepare this salad the day before serving. The extra time allows the dill to infuse the dressing and the yogurt to penetrate the potatoes. When serving outdoors, keep the salad in a cooler with ice and don't leave it out for more than one hour to ensure food safety.
Nutrition Information
Calories
107kcal
(5%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
5mg
(2%)
Sodium
332mg
(14%)
Potassium
587mg
(12%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
55IU
(1%)
Vitamin C
10mg
(11%)
Calcium
67mg
(7%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 107
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 332mg | 14% |
| Potassium | 587mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 10mg | 11% |
| Calcium | 67mg | 7% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.