Tangy Dill Potato Salad

$- 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!$

A refreshing potato salad with a tangy yogurt dressing and fresh herbs.

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine American

Servings 6

Calories 200 kcal

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

Instructions

Begin by boiling the halved baby potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let them cool for a few minutes.
In a separate mixing bowl, combine Greek yogurt, Dijon mustard, apple cider vinegar, fresh dill, garlic powder, and onion powder. Whisk together until smooth.
Once the potatoes have cooled slightly, add them to the bowl with the dressing. Toss gently to coat the potatoes evenly.
Fold in the diced celery, diced red bell pepper, and sliced green onions. Mix until all ingredients are well combined.
Season the salad with salt and pepper to taste, adjusting as needed.
Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld.

Notes

Serve the potato salad in a large bowl, garnished with extra dill sprigs and slices of boiled eggs on top for an elegant touch.

Keyword dill, Greek yogurt, potato salad