Simple Potato Salad with Dill

Creamy potato dill salad in white bowl with dill to the left.

This potato salad with dill is made using eggs, capers and a deliciously creamy low-fat dressing. Simple to make, perfect for lunch or a potluck dinner. Prepare the ingredients ahead and make this recipe in minutes!

Course Lunch, Party Food, Salad

Cuisine gluten free, Low fat

Prep Time 10

Total Time 10

Servings servings

Calories 244kcal

Author Monika Dabrowski

Ingredients

For the Salad

1½ pounds salad potatoes Charlotte or Yukon Gold
2 tablespoons dill finely chopped, hard stems discarded
3 eggs
2 tablespoons capers
Fine sea salt and pepper to taste

For the Dressing

5 tablespoons thick yogurt
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1½ teaspoons honey
1 tablespoon vegetable oil

US Customary - Metric

Instructions

Prepare potatoes: Peel then cut the potatoes in half or quarters (alternatively boil whole then peel and chop later) and place in medium-sized pot. Add about ½ a teaspoon of coarse sea salt and cover with cold water.
Boil potatoes: Cover and bring to the boil then lower the heat and simmer until the potatoes are fork tender. They need to be fully cooked but it's important not to overcook them. Drain and set aside to cool. In the meantime boil the eggs.
Boil eggs: Place the eggs in a small pot and add enough cold water just to cover them. Bring to the boil then turn off the heat and set aside for 10 minutes. Drain then fill the pot with very cold water (add ice if possible) and set aside for 30 seconds (they will peel better). Drain again then peel and cut the eggs into quarters. Set aside.
Prepare dressing: In a small bowl combine all the dressing ingredients and stir until smooth. Add salt and pepper to taste then refrigerate, covered, until you are ready to make the salad.
TIP: You can refrigerate the dressing for up to 3 days.
Assemble: To a large bowl add the potatoes, eggs, capers and dill, then pour in the dressing and stir gently to combine. Adjust the seasoning if needed and chill for 30 minutes before serving, if possible.

Notes

Use salad potatoes, such as Alexandra/Charlotte potatoes (UK) or red, yellow or Yukon Gold potatoes.

It's important not to overcook the potatoes (even salad potatoes can end up a little mushy if cooked for too long).

To save time you can boil the potatoes and eggs ahead and once cooled cover and refrigerate (overnight) until you are ready to assemble the salad.

You can also make the dressing ahead and refrigerate it, covered (for up to 3 days), until you are ready to make the recipe.

I made a moderate amount of the dressing but you can double the ingredients for a creamier salad.

Chill your potato salad with dill for 30 minutes before serving, if possible.

Best served within 3 hours (but can be made ahead if you prepare more dressing and reserve some to add just before serving, see section in post).

Refrigerate for up to 3 days.

Not suitable for freezing.

Nutrition