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a white bowl filled with creamy dill potato salad with wooden spoon
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4.96 from 50 votes

Creamy Dill Potato Salad with Yukon Gold Potatoes

A creamy dill potato salad made with Yukon gold potatoes, fresh dill, mayo and yogurt, stoneground mustard, and apple cider vinegar. Perfect for cookouts, holidays, and make-ahead meals.
Prep Time10 minutes
Cook Time20 minutes
Chilling Time2 hours
Total Time2 hours 30 minutes
Course: Side Dish
Cuisine: German
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 people
Calories: 344kcal
Author: Kristen Wood

Equipment

Ingredients

  • 2.5 pounds Yukon gold potatoes approximately 15 potatoes
  • 1 red onion finely diced
  • ¾ cup regular mayonnaise or vegan mayo I like Follow Your Heart's Soy-Free Vegenaise
  • 6 tablespoons fresh dill weed chopped
  • ¼ cup regular plain yogurt or vegan yogurt I like to use Forager Project's Cashew Milk Yogurt
  • 2 tablespoons stoneground mustard or any mustard of choice
  • 1 tablespoon apple cider vinegar or white vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt or pink salt
  • ⅛ teaspoon celery seed
US Customary - Metric

Instructions

  • Peel the potatoes, then slice into 1-inch pieces. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Boil potatoes for 20 minutes or until a fork pierces them easily. Drain, then set aside to cool a little while you prepare the dressing.
    A metal bowl filled with boiled, chopped potatoes sits beside a plate of fresh dill and a glass bowl containing creamy sauce—perfect ingredients for a vegan potato salad or your favorite creamy potato salad recipe.
  • In a mixing bowl combine onion, mayo, dill, yogurt, mustard, vinegar, garlic powder, salt and celery seed. Whisk until smoothly combined.
    A metal bowl containing chopped boiled potatoes topped with a creamy herb and yogurt sauce, perfect for a refreshing creamy potato salad.
  • Combine the potatoes and dressing, then gently fold together until the potatoes are well coated. Cover and place into the fridge to chill for 2 hours or until ready to serve. Enjoy!
    A metal bowl filled with creamy potato salad made from a classic dill potato salad recipe, mixed with red onion and fresh dill, with a black spoon inside.

Nutrition

Serving: 1bowl | Calories: 344kcal | Carbohydrates: 38g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 426mg | Potassium: 854mg | Fiber: 5g | Sugar: 3g | Vitamin A: 49IU | Vitamin C: 39mg | Calcium: 44mg | Iron: 2mg
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