Dilly Potato Salad

Dilly Potato Salad

Lori Buckridge 0

"A new twist on the traditional potato salad."

Ingredients 30 m {{adjustedServings}} servings 170 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 170 kcal
  • 8%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and set aside to cool.
  2. In a large bowl, combine the potatoes and chopped eggs.
  3. Mix together the yogurt, mayonnaise, green onions, mustard, dill weed and garlic powder. Pour dressing over potatoes and eggs; toss and chill until ready to serve.
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Reviews 42

  1. 57 Ratings


SO good! One reason it tastes so great is you don't have to think about the fact that you're eating gobs of mayo or sour cream - because you're not! This recipe uses plain non-fat yogurt. Don't be scared to try it - you won't regret it! However, we had to add a LOT more dill, some more mustard, lots of garlic powder, salt and a little pepper to really flavor it up. And the longer you let it sit in the fridge before you eat it, the better it tastes! I really can't say enough for this potato salad!


This is a terrific low-fat potato salad. I think the dill dressing complements the green onions. Using small red potatoes I didn't have to peel them and the recipe is quite simple to make.


It was very bland tasting.If your going to make this recipe use FRESH dill and real mayo. The way potateo saled should be made.