Healthy Dill Potato Salad

Healthy dill potato salad with no mayo is the perfect summer side dish to accompany burgers, barbecue, or any summer meal! It's great for everything from barbecues to tailgating! (gluten-free, nut-free)

Every summer cookout needs a good potato salad. Is there a more classic side? Nope. If you're looking to switch things up from classic potato salad, try this fresh, light version with fresh dill. It's a crowd pleaser for sure!

Why You'll Love This Potato Salad

This healthy dill potato salad is perfect to take to your summer parties, from Memorial Day to Labor Day, or even tailgating. It's super easy to make with just a few simple ingredients, and can definitely be made ahead of time. With the delicious flavors of fresh dill and onion, and a nice crunch from celery to contrast tender gold potatoes, it's a fresh and healthy take on traditional potato salad.

What Makes This Potato Salad Healthy?

If you're a seasoned Lively Table reader you know I don't care for mayonnaise. I swap it out for Greek yogurt in just about everything. Same goes for this potato salad. Protein-rich plain Greek yogurt is a healthier stand-in for mayo that's often only two ingredients - milk and live active cultures. Stirring in a little dijon mustard gives the yogurt a nice vinegar-y taste that I prefer over the taste of mayo. All the veggies in this potato salad - potatoes, celery, onion - are fiber and nutrient rich, making this fresh potato salad a substantial and filling side dish option!

How To Make Healthy Dill Potato Salad

1. Half or quarter the potatoes and boil them until tender, about 15 minutes. Drain them and let them cool to the touch. Meanwhile, chop all of your veggies.
2. Cut the potatoes into small cubes (about half an inch). Place them in a large bowl with the celery, onion, green onion, dill, yogurt, dijon, lemon juice, salt and pepper.
3. Gently stir until everything is evenly coated.
4. Refrigerate at least an hour to let everything chill and the flavors meld.

Tips and Ingredient Substitutions

• If you don't have gold or red potatoes, russet potatoes work just fine. You'll probably want to peel them since their skins tend to be tougher.
• If you don't have dijon mustard, you can substitute spicy brown mustard or whole grain mustard and a little extra lemon juice.
• If you don't have fresh dill, use 1-2 teaspoon dried dill.
• Add more yogurt as needed if the potato salad seems a little dry.
• To make hard-boiled eggs, my go-to method is to place the egg in a saucepan with water and bring to a full boil, then turn off the heat, cover, and let sit for 10 minutes. Then drain, run under cool water, and peel the egg.

Can Dill Potato Salad Be Made In Advance?

Absolutely! You can and should make it at least a little bit in advance to let everything cool down and mingle together in the refrigerator, and the flavors actually get better if you make it a day early and let it marinate in the refrigerator. Simply give it a stir before serving. It should last 3-4 days refrigerated in an airtight container.

Can Potato Salad Be Frozen?

I don't recommend freezing potato salad. The yogurt-based sauce will become weepy once it thaws and the veggies will get soggy.

Craving more fresh side dishes? Try one of these Healthy Summer Sides!

Did you make this recipe? Please leave a star rating in the comments!

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