Healthier dill and greek yoghurt potato salad

A lighter version of the classic side dish.

Potato salad is definitely one of the greatest side dishes of all time because it goes perfectly with so many dishes. While there are plenty of different variations to this classic dish, this one is up there with some of the best. As creamy mayonnaise dressing tends to be super filling and not the best for your health, this recipe is a slightly healthier version that doesn’t skimp on that universally delicious taste. With a bit of dill mixed into the greek yoghurt dressing, this super easy dish will definitely become one of your favourites!


  • 1.3kg yellow potatoes, peeled and diced
  • 1 1/2 tablespoons + 1/2 teaspoon salt, divided
  • 1 1/2 cups Greek yogurt
  • 1 1/2 tablespoons white wine vinegar
  • 2 teaspoons lemon juice
  • 1 cup fresh dill, plus extra to serve.
  • 1/2 teaspoon garlic powder
  • Freshly ground black pepper, to taste


  1. Add potatoes to large pot and cover completely with cold water. Stir in 2 1/2 teaspoons salt. Bring water to boil. Reduce to simmer. Cook for 13 to 18 minutes or until potatoes are tender. Drain. Set aside to cool.
  2. Add Greek yoghurt, white wine vinegar, lemon juice, dill, garlic powder, 1/2 teaspoon salt and pepper to large bowl. Whisk to combine. Fold in cooled potatoes. Stir until coated.
  3. Cover and chill for at a few hours. Top with extra dill. Serve.

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