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–+ servings
a bowl of dill yogurt potato salad.

Dill-Yogurt Potato Salad

Alewyfe
This dill-yogurt potato salad recipe has a light, tangy Scandinavian flavor and a homemade creamy sauce, with fresh herbs and lemon.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Course Salad, Side Dish
Cuisine American, Contemporary, Scandinavian
YIELD 12 servings

Ingredients
  

  • 3 lbs waxy potatoes (red or yukon gold)
  • 8 large eggs, steamed or boiled, peeled, & chopped
  • 1 cup plain or Greek yogurt
  • ¾ cup mayonnaise
  • 2 ½ cups celery, small diced
  • ¾ cup green onions, chiffonade (finely sliced)
  • ⅓ cup fresh dill, minced
  • ⅓ cup fresh parsley leaves, minced optional
  • 2 tbsp dijon or brown mustard
  • 2 tbsp chopped preserved lemon (sub 1 ½ tbsp lemon juice & ½ tbsp zest)
  • 2 tbsp capers (optional)
  • 2 tsp black pepper (or to taste)
  • 2 tsp salt (or to taste)

Instructions
 

wash and prep the vegetables:

  • Scrub the potatoes and trim any green or soft spots. If you prefer, you can peel them, though I like to leave the peels on red or gold thin-skinned waxy potatoes.
  • Wash the celery, herbs, and green onions, and let drain or pat dry with a clean towel.

cook potatoes and eggs:

  • Boil potatoes in salted water & steam eggs over the pot of boiling potatoes (or hard boil the eggs if you prefer).
  • Steam the eggs for 9 minutes over the boiling potato pot, then shock them with cold water. Peel the eggs under gently running water.

prep other ingredients & make dressing:

  • While the eggs and potatoes are steaming, prepare the veggies, herbs, and dressing.
  • Dice the celery and finely chop the green onions, mince the herbs, and place them in a large salad bowl.
  • Add the mayo, yogurt or sour cream, mustard, herbs, lemon, and capers to the chopped veggies and herbs, and fold them in. Mix until well combined. Taste, and adjust dressing seasoning if desired.
  • Roughly chop the cooked and peeled eggs, and gently fold them into the dressing.

combine and chill salad:

  • Drain and quickly rinse the potatoes with cold water to shock them and stop them from overcooking. Spread them out on a sheet pan or tray to dry and cool.
  • Quarter or halve the potatoes to make bite-sized pieces, or cut into sixths if the potatoes are very large.
  • Fold the potatoes gently into the large bowl with the veggies, eggs, and dressing until they're well combined.
  • Taste and adjust seasoning if needed.
  • You can serve this salad warm, but it's best well-chilled. If you'd like a cold salad, make it at least two hours in advance (make sure to shock the potatoes well with cold water after cooking and let cool to reduce chilling time).
Keyword 30-minute meal, 4th of July, BBQ, buffet, game-day food, healthy, meal prep, party food, picnic, smorgasbord, summer, summer sides
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