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My Best Potato Salad with Dill recipe is a savory and dilly delight with just a touch of heat. It’s filled with flavor and a little lighter than most recipes. Perfect for your next picnic, potluck, or barbeque!
Looking Forward to the Fourth and So Much More!
Since pretty much every holiday got canceled last year, I think we’re all excited about celebrating the Fourth of July. And, to be honest, any other holiday or excuse for a get together we can think of.
With that in mind, I’m focusing on recipes that would be good Fourth of July fare this month. My Best Potato Salad with Dill is definitely at the top of the list! It’s a great side dish for so many special occasions including picnics, barbeques, potlucks, or just a family dinner.
Potato salad is high on my list of comfort foods. It always brings back memories of family gatherings in years past. That’s why I decided to add my Potato Salad with Dill to the menu for a long-delayed gathering with my sisters, to honor the memory of my dad who passed away in 2020.
It was a bittersweet reunion at Dad’s favorite fishing spot. We told stories and listened to a lot of Johnny Cash and enjoyed a buffet of some of my father’s favorite food, including shrimp, ham, waffles, pancakes, and, yes, potato salad. It might seem a little weird, but potato salad and pancakes go together better than you might suppose. I think Dad would have approved.
In fact, I believe he did. Toward the end of our gathering, four bald eagles started soaring in circles over our boat. I think it was a message!
A Lot of Flavors and Just Enough Bite
My Potato Salad with Dill is one of those things that just about everybody loves. My dad sure did! But the problem with a lot of potato salad recipes is that they can end up tasting bland. They can also end up tasting sweet, which just doesn’t work for me.
My Potato Salad with Dill is the farthest thing from bland, or sweet. I lean heavily on the dill, which adds flavor as well as color. I also add some horseradish. That gives it just enough heat and bite so you’ll notice it’s there, but not so much it’s going to make your eyes water.
Lighten Up with Greek Yogurt in Your Potato Salad
Because I’m always looking for ways to lighten up recipes without sacrificing on flavor, I used a mixture of yogurt cheese and light mayonnaise for the dressing.
Yogurt cheese is simply yogurt that’s been placed in a yogurt strainer or a cheesecloth lining a regular strainer and allowed to drain for at least a couple of hours. It’s one of my favorite ingredients and a healthier stand-in for sour cream or mayonnaise. But if making yogurt cheese seems like too much work you could just use plain, non-fat Greek yogurt. And if you just can’t bear the idea of light mayonnaise, you can just use the regular kind.
But I advise you to stay away from Miracle Whip. It’s got a lot of sugar, which is why so many potato salad recipes taste so sweet and, in my opinion, too sweet!
What You Need to Make My Potato Salad with Dill
The ingredient list for my Best Potato Salad includes…
- Yellow potatoes
- Red Onion
- Green onion
- Boiled eggs
- Fresh dill
- Yogurt cheese or plain, nonfat Greek yogurt
- Light or regular mayonnaise
- Dill relish
- Mustard (use your favorite0
- Prepared Horseradish
- White balsamic vinegar
My Potato Salad with Dill is a flavorful version of the classic recipe. Give it a try this Fourth of July or at your next family get-together!Print
- 1.5 lbs yellow potatoes, such as Yukon gold, unpeeled and cut into 1–2 inch chunks
- ½ cup fine chopped red onion
- 3 green onions, sliced, white and green
- 4 boiled eggs, peeled and chopped
- 2 T minced fresh dill
- 1/3 cup yogurt cheese or plain, non-fat Greek yogurt
- 1/2 cup mayonnaise (light or regular)
- ¼ cup dill relish
- 1 T mustard
- 1 T prepared horseradish
- 1 T white balsamic vinegar
- 1 tsp salt
- ¼ tsp pepper
- Place a large pot of well salted water on the stove and bring to a boil. Cook about 10 minutes, until the potatoes pierce easily with a fork but aren’t mushy. The time may vary depending on how large or small your potato chunks, so check it every few minutes.
- Remove the boiled potatoes from the stove, drain off the liquid, and set aside until cool. Place them in the refrigerator to speed the process.
- Place the cooled potatoes, red and green onion, boiled eggs, and chopped fresh dill in a medium sized bowl and set aside.
- In a small bowl, mix together yogurt cheese or Greek yogurt, mayonnaise, dill relish, mustard, horseradish, white balsamic vinegar, salt and pepper to make the dressing. Pour dressing over the set aside potato salad and mix thoroughly, using a large wooden spoon or spatula.