Use waxy potatoes like Yukon Gold for best texture.
Chill for at least 1 hour for best flavor.
Store in the refrigerator for up to 4 days in an airtight container.
Irresistible Creamy Dill Potato Salad Backyard BBQ Favorite
A creamy, tangy potato salad packed with fresh dill and tender Yukon Gold potatoes, perfect for BBQs, picnics, and summer gatherings.
Ingredients
Scale
2 pounds (900 g) Yukon Gold potatoes, cut into 1-inch cubes
3/4 cup (180 g) mayonnaise
1/4 cup (60 g) plain Greek yogurt
1 tablespoon (15 ml) Dijon mustard
2 tablespoons (30 ml) apple cider vinegar
1/4 cup (15 g) fresh dill, finely chopped
1/2 small red onion (60 g), finely diced
2 celery stalks (100 g), finely chopped
1 teaspoon (5 g) salt
1/2 teaspoon (2 g) black pepper
1/2 teaspoon (2 g) garlic powder
2 hard-boiled eggs (100 g), chopped (optional)
1/4 teaspoon (1 g) paprika for garnish (optional)
Instructions
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Place cubed potatoes in a large pot, cover with cold water, add salt, and bring to a boil.
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Simmer for 10–12 minutes until fork-tender but firm. Drain and let cool slightly.
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In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, dill, salt, pepper, and garlic powder.
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Add warm potatoes to the dressing and gently fold to coat.
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Stir in red onion, celery, and optional chopped eggs.
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Cover and refrigerate for at least 1 hour before serving. Garnish with paprika if desired.