Go Back
Creamy Potato Dill Salad made with Greek Yogurt
4.88 from 8 votes

Creamy Dill Potato Salad

Filled with fresh dill, this creamy potato salad is the perfect addition to your summer BBQ!

Course Salad
Cuisine American
Keyword Dill, Potato, salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author FraƮche Nutrition


  • 3 pounds baby red or yellow potatoes
  • 1/2 cup mayonnaise (we used Hellman's Vegan)
  • 1/2 cup sour cream or plain full-fat Greek yogurt
  • 1/2 cup red onion (finely chopped)
  • 1/2 cup chopped fresh dill (plus extra to garnish)
  • 3 tablespoons grainy dijon mustard
  • 1 teaspoon apple cider vinegar
  • salt and pepper to taste
  • 3 stalks celery (sliced)


  1. In a large pot, cook potatoes in boiling salted water until soft and fork tender. Drain, rinse with cold water, and allow the potatoes to cool to room temperature.

  2. While the potatoes are cooling, in a large bowl mix together the mayonnaise, red onion, chopped dill, dijon mustard, and apple cider vinegar.

  3. Once the potatoes are cool add them to your large bowl with the other ingredients and mix until well combined. Season with salt and pepper as needed and transfer to a serving dish.  Refrigerate until serving (up to 3 days).