Dilly Potato Salad

Total Time
40mins
Prep 15 mins
Cook 25 mins

This is a creamy potato salad that gets its tangy flavor from curry, dill, and Dijon mustard. It's also healthier than most. 'Tis the season for barbecues, so I had to share! It came in an insert with my Quick Cooking magazine. If you use the soy yogurt it's dairy-free.

Ingredients Nutrition

Directions

  1. Place the potatoes in a large saucepan and cover with water; cover and bring to a boil.
  2. Cook until tender, about 25-30 minutes; drain.
  3. In a large bowl, combine the remaining ingredients.
  4. Thinly slice potatoes; add to yogurt mixture and toss gently until coated.
  5. Refrigerate until serving.

Reviews

(3)
Most Helpful

We liked this very much, although I added a pinch of sea salt and the juice of one lemon for a little more flavor. Like another reviewer, I also added a bit more dijon and dill. What I like most about the recipe is the use of yogurt, which is much more healthful than mayo based dressings. I can see myself using this dressing on much more than just potato salad!

Chef-Boy-I-Be Illinois February 07, 2008

This potato salad has many of my favorites included in the ingredients so had to give it a try. Very good potato salad! I used nonfat plain yogurt and added a little more dijon mustard and dill weed. Loved the potatoes sliced and not cubed. Thank you Kree!

lauralie41 April 16, 2007

WOW! This is a fabulous combination of flavors...the dill and curry blend beautifully. I only had a 6 oz. carton of yogurt and so used 4 Tbs of (lite) mayo. I'm neither a yogurt nor a mayo fan, but it all works together for good in this recipe. I think that this dressing would be good on a green salad as well. I foresee lots of this on my table this Summer! Thanks Kree.

ReeLani May 24, 2004

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