Healthy Dill Potato Salad

closeup of healthy dill potato salad in a white bowl.

4.6 from 5 reviews

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)


  • 1 lb Yukon gold or red potatoes, quartered (about 6 small/medium potatoes)
  • 1/4 cup red onion, chopped
  • 2 stalks green onion, chopped
  • 1 stalk celery, chopped
  • 1 hard boiled egg, peeled and chopped
  • 2 tbsp fresh dill, chopped
  • 1/3-1/2 cup plain Greek yogurt
  • 1 tbsp dijon mustard
  • Juice from 1/2 lemon
  • Salt and pepper to taste


  1. Place potatoes in a medium saucepan and cover by 1-2 inches with water. Add a generous pinch of salt and bring to a boil. Lower heat to maintain a gentle boil and cook until potatoes until tender, about 15 minutes. Drain potatoes and let cool to the touch before handling.
  2. While potatoes cook, chop onion, celery, green onion, egg and dill.
  3. Chop potatoes in uniform 1/2-inch cubes.
  4. In a large bowl, combine potatoes, onions, celery, egg and dill. Add yogurt, dijon, lemon juice, salt and pepper. Gently stir everything to combine, adding more yogurt as needed.
  5. Refrigerate, covered, at least 1 hour before serving.


  • 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 tsp 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.

Keywords: dill potato salad, healthy dill potato salad