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Dilly Potato Salad

Dilly Potato Salad

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Lori Buckridge

Lori Buckridge

A new twist on the traditional potato salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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

Directions

  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

NESSITA
42

NESSITA

3/2/2006

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!

ASTROYO
26

ASTROYO

7/4/2003

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.

TEXASCHEF
26

TEXASCHEF

6/30/2003

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.

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