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- 2 pounds baby potatoes, halved - 1 cup Greek yogurt - 1/4 cup mayonnaise - 2 tablespoons fresh dill, chopped - 1 tablespoon Dijon mustard - 1 tablespoon apple cider vinegar - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 1/4 cup red onion, finely diced - 1/2 cup celery, diced - 1/4 cup sweet pickles, chopped (optional) Choosing the right ingredients makes a big difference. Always use fresh, firm baby potatoes. They add texture and taste. Look for Greek yogurt with no added sugar. It gives a creamy base without extra calories. Fresh dill should smell strong and fragrant. Avoid wilted herbs for the best flavor. If you want a lighter salad, swap the mayonnaise for extra Greek yogurt. You can also replace the sweet pickles with diced cucumbers for a fresh crunch. For a lower-carb option, use cauliflower instead of potatoes. This keeps the dish light but still flavorful. For those needing to avoid dairy, try using a plant-based yogurt. Start by taking your baby potatoes and cutting them in half. Place them in a large pot. Cover the potatoes with cold water and add a pinch of salt. Bring the pot to a boil over medium-high heat. Once boiling, lower the heat to medium. Let the potatoes simmer for about 12 to 15 minutes. You want them fork-tender but not mushy. When done, drain the potatoes and let them cool. In a big mixing bowl, gather your dressing ingredients. Combine 1 cup of Greek yogurt and 1/4 cup of mayonnaise. Add 2 tablespoons of chopped fresh dill, 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar. Next, sprinkle in 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder. Finally, add a pinch of salt and pepper. Whisk everything together until the dressing is smooth and creamy. Once the potatoes have cooled, it’s time to mix! Add the cooled potatoes to the bowl with the dressing. Also, add in 1/4 cup of finely diced red onion, 1/2 cup of diced celery, and 1/4 cup of chopped sweet pickles, if you like. Gently fold the potatoes into the dressing. Be careful not to mash the potatoes; you want them to stay whole. Taste your mixture and adjust the seasoning with more salt and pepper if needed. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This waiting time helps blend the flavors. For a full recipe, you can refer to the section above. Start with fresh, small potatoes for the best taste. Baby potatoes cook evenly and stay firm. Rinse them well to remove dirt. Halve them for quicker cooking. Use cold water in your pot; this helps cook them evenly. Add salt to the water to enhance the flavor. Boil them until fork-tender, around 12-15 minutes. Don't overcook, or they will turn mushy. Drain them and let them cool before mixing. For a zesty kick, add a splash of lemon juice. You can also mix in chopped fresh herbs like parsley or chives. If you want a bit of crunch, diced bell peppers work well. Sweet pickles add a nice twist too. For a creamier taste, increase the Greek yogurt slightly. Taste as you go! Adjust the seasonings to match your preference. Serve your creamy dill potato salad in a big, shallow bowl. This allows everyone to see its vibrant colors. Sprinkle extra fresh dill on top for a pop of green. You can also add slices of hard-boiled eggs for a fancy touch. For fun, use colorful bowls or plates to make it eye-catching. The prettier your dish, the more inviting it becomes! {{image_2}} You can change the flavor of your creamy dill potato salad by using different herbs. Fresh parsley adds a nice touch. Chives offer a mild onion flavor. If you love a bit of spice, try adding fresh basil or tarragon. These herbs can brighten the dish and make it unique. Don't be afraid to mix and match herbs for a personal twist! Swap out ingredients for fun new flavors. Instead of Greek yogurt, you can use sour cream or a dairy-free yogurt. For a zesty kick, replace the apple cider vinegar with lemon juice. You can even add roasted red peppers for a sweet taste. Each swap can change the dish and keep it fresh! Make your creamy dill potato salad seasonal. In spring, add peas or asparagus for crunch and color. In summer, diced tomatoes or cucumbers can make it refreshing. In fall, try adding roasted sweet potatoes for a warm flavor. Each season brings new ingredients that can make your salad special and tasty. For the full recipe, check out the Creamy Dill Potato Salad recipe above. To store your creamy dill potato salad, place it in an airtight container. Make sure to seal it well to keep out air. You can keep it in the fridge for up to four days. If you plan to eat it later, avoid adding extra toppings until you serve it. This keeps the salad fresh and tasty. Freezing creamy dill potato salad is not the best choice. The texture of potatoes may change when frozen. If you still want to freeze it, place the salad in a freezer-safe container. Use it within one month for the best flavor. When ready to eat, thaw it in the fridge overnight. Stir it well before serving to mix the ingredients again. Creamy dill potato salad stays fresh for about four days in the fridge. Always check for signs of spoilage before eating. Look for changes in smell or texture. If you see any mold, discard it right away. Enjoy this dish when it’s fresh for the best taste! For the full recipe, check out the details above. To make creamy dill potato salad vegan, swap Greek yogurt and mayonnaise for plant-based options. Use vegan yogurt and vegan mayo to keep the creamy texture. The rest of the recipe remains the same. This way, you still get the tasty flavors without using dairy. Yes, you can use other types of potatoes. While baby potatoes work well, you may try Yukon Gold or red potatoes. Just cut them into even pieces so they cook the same way. Each potato type adds a unique flavor and texture. Experiment to find your favorite! Creamy dill potato salad pairs well with many dishes. It goes great with grilled chicken, burgers, or fish. You can also serve it alongside fresh vegetables or with a light sandwich. This salad adds a nice touch to any summer meal. Check out the Full Recipe to see how to make it shine on your table! This blog post showed you how to make a delicious creamy dill potato salad. We covered the best ingredients and how to ensure their quality. I shared tips on preparing and combining everything for the best taste. Different variations let you get creative, and I also provided clear storage info to keep your salad fresh. In the end, cooking is fun and we all can try new things. Enjoy making this potato salad and don’t be afraid to change it up!

Creamy Dill Potato Salad

Discover the perfect summer side with this creamy dill potato salad recipe! Made with fresh baby potatoes, Greek yogurt, and a delightful blend of dill and mustard, this salad is both refreshing and easy to prepare. Perfect for picnics, barbecues, or any gathering, it’s sure to impress your guests.
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Ingredients
  

2 pounds baby potatoes, halved

1 cup Greek yogurt

1/4 cup mayonnaise

2 tablespoons fresh dill, chopped

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/4 cup red onion, finely diced

1/2 cup celery, diced

1/4 cup sweet pickles, chopped (optional)

Instructions
 

Begin by placing the halved baby potatoes in a large pot and covering them with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.

    Once boiling, reduce the heat to medium and let them simmer for about 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside to cool.

      In a large mixing bowl, combine the Greek yogurt, mayonnaise, fresh dill, Dijon mustard, apple cider vinegar, garlic powder, onion powder, and a pinch of salt and pepper. Whisk together until the dressing is smooth and well combined.

        Once the potatoes have cooled, add them to the mixing bowl along with the diced red onion, celery, and sweet pickles if using.

          Gently fold the potatoes into the dressing until all the ingredients are well-coated, being careful not to mash the potatoes.

            Taste and adjust seasoning with additional salt and pepper if needed.

              Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

                Prep Time: 20 minutes | Total Time: 1 hour 35 minutes | Servings: 6-8

                  - Presentation Tips: Serve in a large, shallow bowl and sprinkle extra fresh dill on top for a pop of color. Consider adding a few slices of hard-boiled eggs for an elegant touch!