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Creamy potato salad with dill

When the summer season begins, potato salads get back onto the menu again because they’re ideal for barbecues, parties, picnics and trips.  This creamy potato salad with dill is a healthier version of the classic German creamy potato salad with dill - I made it with yoghurt instead of mayonnaise. If dairy is an issue for you, then feel free to make it with mayonnaise (preferably fresh), just add a spoonful of white wine or cider vinegar to the dressing. If you make it with yoghurt, you might want to add some honey to the dressing too - I didn’t because I've not got a sweet tooth. Serve it at room temperature.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g small new potatoes
  • 1 stalk celery
  • ½ red onion
  • Dressing:
  • 3 Tbsp Greek yoghurt or Skyr or mayo
  • 1 tsp Dijon mustard
  • 1 Tbsp chopped fresh dill
  • 1 tsp freshly squeezed lemon juice
  • Salt and freshly ground black pepper
  • Honey to taste

Method
 

  1. Put the potatoes in a big pot and cover them with water. Add a couple of pinches of salt, then bring the water to a boil.
  2. Cook for about 15 minutes, until the potatoes are just tender (pierce one with a fork to check). Drain the potatoes and let them cool.
  3. Meanwhile, finely chop the celery and onion. Mix the dressing.
  4. When the potatoes are cool, cut them in half (if big), then put them in a serving dish. Add the onion and celery, then pour over the dressing and gently combine. Taste and adjust the seasoning.