Tangy Dill Potato Salad Refreshing Summer Side Dish

Name: Tangy Dill Potato Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pounds baby potatoes, halved; 1 cup Greek yogurt; 2 tablespoons Dijon mustard; 2 tablespoons apple cider vinegar; 1 tablespoon fresh dill, chopped; 1 teaspoon garlic powder; 1 teaspoon onion powder; to taste Salt and pepper; 1/2 cup celery, finely diced; 1/2 cup red bell pepper, finely diced; 2 green onions, sliced

January 5, 2026July 25, 2025 by Lily

Looking for a refreshing side dish that’s perfect for summer BBQs? My Tangy Dill Potato Salad is just what you need. With tender baby potatoes, creamy Greek yogurt, and a zesty kick from Dijon mustard, this dish will be a hit at your next gathering. Plus, it’s easy to make and packed with crunchy veggies. Let’s dive into the simple recipe that’s sure to impress your guests!

Why I Love This Recipe

Fresh Ingredients: The combination of fresh dill, celery, and red bell pepper adds a crunchy texture and vibrant flavor to the salad.
Healthier Alternative: Using Greek yogurt instead of mayonnaise makes this potato salad a lighter and healthier option without sacrificing taste.
Quick and Easy: This recipe comes together in just about an hour, making it perfect for busy weeknights or last-minute gatherings.
Versatile Dish: Serve it as a side at barbecues, picnics, or family dinners; this potato salad complements a variety of main courses.

Ingredients

Main Ingredients

– 2 pounds baby potatoes

– 1 cup Greek yogurt

– 2 tablespoons Dijon mustard

I love starting with baby potatoes. They are small, tender, and perfect for this salad. Boiling them brings out their natural sweetness. Greek yogurt adds creaminess, and Dijon mustard gives that tangy kick.

Flavor Enhancers

– 2 tablespoons apple cider vinegar

– 1 tablespoon fresh dill, chopped

– Spices: garlic powder and onion powder

Apple cider vinegar adds brightness. Fresh dill gives a fresh, herbal note. Garlic and onion powders enhance the flavor without overpowering the dish.

Crunchy Additions

– 1/2 cup celery, finely diced

– 1/2 cup red bell pepper, finely diced

– 2 green onions, sliced

Adding celery and red bell pepper brings crunch. The green onions add a mild onion flavor, which rounds out the salad nicely. Each bite will have a mix of textures.

Step-by-Step Instructions

Preparing the Potatoes

Start by boiling the halved baby potatoes in a large pot. Use salted water for added flavor. Cook them for about 15 to 20 minutes. You want them tender but not mushy. To check, poke a potato with a fork; it should slide in easily. Once they’re done, drain the potatoes and let them cool for a few minutes. Cooling helps keep the salad fresh.

Making the Dressing

In a separate bowl, mix together Greek yogurt, Dijon mustard, apple cider vinegar, and fresh dill. Add garlic powder and onion powder for extra flavor. Whisk all these ingredients together until you have a smooth and creamy dressing. A good dressing should coat the potatoes well without being too thick.

Combining Ingredients

Once the potatoes have cooled slightly, add them to the bowl with the dressing. Toss gently to coat all the potatoes evenly. Make sure every piece gets some of that tasty dressing. Next, fold in the crunchy veggies: diced celery, diced red bell pepper, and sliced green onions. Mixing these adds a nice texture and flavor. Finally, season your salad with salt and pepper to taste. Adjust it to your liking. Cover the bowl and refrigerate for at least 30 minutes. This wait helps the flavors blend beautifully.

Tips & Tricks

Achieving the Perfect Texture

To get your potato salad just right, cooking time is key. Boil the halved baby potatoes for 15-20 minutes. You want them tender, but not mushy. Once they are done, drain them and let them cool. This step is very important. Cooling the potatoes helps them hold their shape. Mixing warm potatoes with the dressing can make the salad too soggy.

Enhancing Flavor

You can adjust the taste of your potato salad easily. If you want more zing, add a bit more apple cider vinegar. If it’s too sour, a dash of salt can help balance it out. When it comes to dill, I always prefer fresh. Fresh dill brings a bright taste. However, dried dill can work in a pinch. Just remember, dried herbs are stronger, so use less.

Presentation Ideas

Serving your potato salad in a bright bowl can make it pop. You can also add sliced boiled eggs on top for a nice touch. Garnish with extra dill sprigs for color and flair. This simple step can elevate the dish and make it look more inviting. For a fun twist, try serving it in small cups for individual servings.

Pro Tips

Choose the Right Potatoes: For the best texture, opt for waxy baby potatoes which hold their shape well after boiling.
Chill Before Serving: Allow the potato salad to chill for at least 30 minutes before serving to enhance the flavors.
Customize Your Veggies: Feel free to add other vegetables like diced cucumbers or peas for extra crunch and flavor.
Make It Ahead: This salad can be made a day in advance; it often tastes even better the next day as the flavors meld.

Variations

Cutting Calories

To cut calories in your tangy dill potato salad, you can swap out the Greek yogurt. Use lighter options like sour cream or low-fat yogurt. These swaps keep the creamy texture but reduce calories. For a tangy twist, try dressings made with lemon juice or vinegar, which add flavor without extra calories.

Additional Ingredients

Want to make your salad more colorful and nutritious? You can add other veggies. Try diced cucumbers, shredded carrots, or even peas. Each adds a nice crunch and different flavors. You can also include protein for a heartier dish. Chopped chicken or hard-boiled eggs work well and boost the protein content.

Different Flavor Profiles

Get creative with herbs and spices! Instead of just dill, add fresh basil or parsley for a new taste. You can also use flavored vinegars, like balsamic or red wine vinegar, to change the salad’s profile. Mustards come in many flavors, so pick one that excites your palate! Experimenting keeps the dish fresh and fun.

Storage Info

Proper Refrigeration

To store your Tangy Dill Potato Salad, place it in an airtight container. This keeps it fresh and safe. Use glass or plastic containers that seal well. I like to use glass because it’s easy to clean and doesn’t stain. Make sure to cover the salad tightly with a lid.

Shelf Life

In the fridge, potato salad stays good for about three to five days. Always check for any signs of spoilage before serving. If you want to save it for longer, you can freeze it. However, freezing may change the texture. If you decide to freeze, place it in a freezer-safe container. It can last up to two months in the freezer.

Serving Cold vs. Room Temperature

For the best taste, serve the salad cold. The flavors mix well when it’s chilled. If you prefer it warmer, let it sit at room temperature for about 15 minutes before serving. If you need to reheat it, do so gently in the microwave. Heat it in short bursts and stir often. This way, you can enjoy that creamy, tangy taste!

FAQs

How do I make the potato salad less tangy?

To reduce the tanginess, cut back on the vinegar and mustard. You can use just one tablespoon of apple cider vinegar instead of two. For the mustard, try one tablespoon of Dijon instead of two. This will make the salad milder. You can also add a bit more Greek yogurt to balance the flavors. Taste as you go to find the right mix for you.

Can I prepare this potato salad in advance?

Yes, you can make this potato salad ahead of time. It tastes great after chilling in the fridge. Prepare the salad, cover it, and store it in the fridge for up to two days. Just keep it in an airtight container. The flavors blend together nicely when chilled.

What can I substitute for Greek yogurt?

If you need a different option, try sour cream or a dairy-free yogurt. Plain yogurt works, too. For a lighter version, use low-fat sour cream. If you prefer a vegan option, choose a plant-based yogurt. Each of these will give you a creamy base, but the taste may vary slightly.

This potato salad combines baby potatoes, Greek yogurt, and vibrant veggies for great flavor. You learned how to prepare the dressing and achieve the perfect texture. Plus, you discovered tips for enhancing flavor and creative presentation ideas. Remember, you can easily adjust the recipe to fit your needs. Whether you’re cutting calories or trying new ingredients, this salad is versatile and satisfying. Enjoy making this dish for your next gathering, and explore the variations to keep it fresh and excitin

$- 2 pounds baby potatoes - 1 cup Greek yogurt - 2 tablespoons Dijon mustard I love starting with baby potatoes. They are small, tender, and perfect for this salad. Boiling them brings out their natural sweetness. Greek yogurt adds creaminess, and Dijon mustard gives that tangy kick. - 2 tablespoons apple cider vinegar - 1 tablespoon fresh dill, chopped - Spices: garlic powder and onion powder Apple cider vinegar adds brightness. Fresh dill gives a fresh, herbal note. Garlic and onion powders enhance the flavor without overpowering the dish. - 1/2 cup celery, finely diced - 1/2 cup red bell pepper, finely diced - 2 green onions, sliced Adding celery and red bell pepper brings crunch. The green onions add a mild onion flavor, which rounds out the salad nicely. Each bite will have a mix of textures. {{ingredient_image_1}} Start by boiling the halved baby potatoes in a large pot. Use salted water for added flavor. Cook them for about 15 to 20 minutes. You want them tender but not mushy. To check, poke a potato with a fork; it should slide in easily. Once they’re done, drain the potatoes and let them cool for a few minutes. Cooling helps keep the salad fresh. In a separate bowl, mix together Greek yogurt, Dijon mustard, apple cider vinegar, and fresh dill. Add garlic powder and onion powder for extra flavor. Whisk all these ingredients together until you have a smooth and creamy dressing. A good dressing should coat the potatoes well without being too thick. Once the potatoes have cooled slightly, add them to the bowl with the dressing. Toss gently to coat all the potatoes evenly. Make sure every piece gets some of that tasty dressing. Next, fold in the crunchy veggies: diced celery, diced red bell pepper, and sliced green onions. Mixing these adds a nice texture and flavor. Finally, season your salad with salt and pepper to taste. Adjust it to your liking. Cover the bowl and refrigerate for at least 30 minutes. This wait helps the flavors blend beautifully. To get your potato salad just right, cooking time is key. Boil the halved baby potatoes for 15-20 minutes. You want them tender, but not mushy. Once they are done, drain them and let them cool. This step is very important. Cooling the potatoes helps them hold their shape. Mixing warm potatoes with the dressing can make the salad too soggy. You can adjust the taste of your potato salad easily. If you want more zing, add a bit more apple cider vinegar. If it's too sour, a dash of salt can help balance it out. When it comes to dill, I always prefer fresh. Fresh dill brings a bright taste. However, dried dill can work in a pinch. Just remember, dried herbs are stronger, so use less. Serving your potato salad in a bright bowl can make it pop. You can also add sliced boiled eggs on top for a nice touch. Garnish with extra dill sprigs for color and flair. This simple step can elevate the dish and make it look more inviting. For a fun twist, try serving it in small cups for individual servings. Pro Tips Choose the Right Potatoes: For the best texture, opt for waxy baby potatoes which hold their shape well after boiling. Chill Before Serving: Allow the potato salad to chill for at least 30 minutes before serving to enhance the flavors. Customize Your Veggies: Feel free to add other vegetables like diced cucumbers or peas for extra crunch and flavor. Make It Ahead: This salad can be made a day in advance; it often tastes even better the next day as the flavors meld. {{image_2}} To cut calories in your tangy dill potato salad, you can swap out the Greek yogurt. Use lighter options like sour cream or low-fat yogurt. These swaps keep the creamy texture but reduce calories. For a tangy twist, try dressings made with lemon juice or vinegar, which add flavor without extra calories. Want to make your salad more colorful and nutritious? You can add other veggies. Try diced cucumbers, shredded carrots, or even peas. Each adds a nice crunch and different flavors. You can also include protein for a heartier dish. Chopped chicken or hard-boiled eggs work well and boost the protein content. Get creative with herbs and spices! Instead of just dill, add fresh basil or parsley for a new taste. You can also use flavored vinegars, like balsamic or red wine vinegar, to change the salad's profile. Mustards come in many flavors, so pick one that excites your palate! Experimenting keeps the dish fresh and fun. To store your Tangy Dill Potato Salad, place it in an airtight container. This keeps it fresh and safe. Use glass or plastic containers that seal well. I like to use glass because it’s easy to clean and doesn’t stain. Make sure to cover the salad tightly with a lid. In the fridge, potato salad stays good for about three to five days. Always check for any signs of spoilage before serving. If you want to save it for longer, you can freeze it. However, freezing may change the texture. If you decide to freeze, place it in a freezer-safe container. It can last up to two months in the freezer. For the best taste, serve the salad cold. The flavors mix well when it’s chilled. If you prefer it warmer, let it sit at room temperature for about 15 minutes before serving. If you need to reheat it, do so gently in the microwave. Heat it in short bursts and stir often. This way, you can enjoy that creamy, tangy taste! To reduce the tanginess, cut back on the vinegar and mustard. You can use just one tablespoon of apple cider vinegar instead of two. For the mustard, try one tablespoon of Dijon instead of two. This will make the salad milder. You can also add a bit more Greek yogurt to balance the flavors. Taste as you go to find the right mix for you. Yes, you can make this potato salad ahead of time. It tastes great after chilling in the fridge. Prepare the salad, cover it, and store it in the fridge for up to two days. Just keep it in an airtight container. The flavors blend together nicely when chilled. If you need a different option, try sour cream or a dairy-free yogurt. Plain yogurt works, too. For a lighter version, use low-fat sour cream. If you prefer a vegan option, choose a plant-based yogurt. Each of these will give you a creamy base, but the taste may vary slightly. This potato salad combines baby potatoes, Greek yogurt, and vibrant veggies for great flavor. You learned how to prepare the dressing and achieve the perfect texture. Plus, you discovered tips for enhancing flavor and creative presentation ideas. Remember, you can easily adjust the recipe to fit your needs. Whether you’re cutting calories or trying new ingredients, this salad is versatile and satisfying. Enjoy making this dish for your next gathering, and explore the variations to keep it fresh and exciting!$