This homemade healthy dill potato salad recipe is perfect for BBQ season and is a guaranteed crowd pleaser. Made without eggs, this creamy potato salad is still super easy to whip together and uses a Greek yogurt dressing for a light yet delicious option. It’s the perfect side dish for all of your summer cookouts! {Vegetarian & gluten-free}
Easy Dill Potato Salad Recipe without Eggs
Potato salad is essential at BBQs, potlucks, or many holiday dinners, and there are lots of strong feelings out there about how to make it the right way! Traditional creamy potato salad is made with lots of mayo and sometimes sour cream, which can make it quite rich and heavy . That’s why I wanted to share this recipe with you!
Formulated by a Registered Dietitian, it’s made with protein-rich Greek yogurt for that creamy, tangy flavor, but without the caloric punch. The yogurt is balanced with mustard, honey, and a little mayo for just enough of that classic tanginess that only mayo can add. A little goes a long way!
But it’s that fresh dill that really wakes it up. It’s such a bright alternative to regular potato salad and stands out on any serving table. We often make an double or triple batch because it always disappears quickly!
For more healthy potato recipes, try out these Roasted Garlic Potatoes and Mashed Potatoes with Greek Yogurt!
Why We Love this Healthy Potato Salad Recipe
- Perfect last-minute side dish to throw together just before a party
- Relies on simple ingredients likely already in your pantry
- Can easily be made ahead of time for easy entertaining
- Naturally lower in overall fat and calories than traditional potato salads
Ingredient Notes
- Potatoes: I like to use baby potatoes for this dill potato salad recipe since they have thinner skin and are easy to boil whole. I typically use yellow mini potatoes, but any color will work well. Feel free to use fingerling potatoes instead, if you prefer.
- Red onion: Red onion adds a nice crunch and I love the color that it adds to the finished dish. Chop them finely for a bit of crunch in each bite. You can also sub in green onions if preferred.
- Celery: Diced celery adds a great crunchy texture and extra color.
- Dill: Used fresh dill for the best herby flavor. You can sub in dried dill or fresh parsley if preferred.
- Apple cider vinegar: This helps to balance out the creamy textures, while adding a tangy flavor. Rice wine vinegar will also work well.
- Greek yogurt: Use a 0% Greek yogurt for the healthiest option. You get that delicious creamy texture without the extra fat and calories.
- Mayonnaise: A little mayo adds a great richness and provides that classic potato salad taste. Use reduced fat or full fat.
- Mustard: Yellow mustard adds a mild tang. For a stronger flavor, you can also use Dijon mustard or whole grain mustard.
- Honey: To add a touch of sweetness to the dressing to balance out the tanginess. Maple syrup can also be used.
- Salt and pepper: Added to taste.
Best Potatoes for Potato Salad
I like to use baby potatoes when making potato salad. They cook quickly and have a nice firm and buttery texture. Any color will work well.
If you’d like, you can also use larger starchy potatoes like Yukon Gold potatoes or Russet potatoes cut into large chunks. These will result in a softer and fluffier potato salad.
How to Make Herbed Potato Salad with Dill – Step-by-Step
Step 1: How to Cook Potatoes
- Place potatoes in a large saucepan and cover with 1 1/2 inches of water. Season water with salt.
- Bring the water to a boil, and then reduce to a gentle simmer (boiling the potatoes too rapidly can cause them to hit one another and split). Cook the potatoes for 15 to 20 minutes or until easily pierced with a fork.
- Meanwhile, add cold water to a medium bowl filled with ice. Drain potatoes and then place them in the ice water.
Step 2: “De-flame” the Onions
- Add the onions to a small bowl and cover with cold water. Soak for 10 minutes, then rinse. This step helps give the raw onions a milder taste.
Step 3: Prepare Greek Yogurt Dressing
- Combine the Greek yogurt, mayonnaise, mustard and honey in a small bowl until smooth and creamy.
Step 4: Assemble the Salad
- Chop the cooked potatoes into bite-size chunks, and then add to a large bowl. Drizzle the vinegar over the potatoes and lightly season with salt.
- Add the onions, celery, dill and yogurt mixture to the potatoes in the bowl. Gently mix to combine, being careful not to break apart or mash the potatoes too much.
- Season with salt and pepper to taste. If there’s time, refrigerate salad at least 30 minutes before serving.
Tips for the best potato salad recipe
- Cook the potatoes whole. They maintain more of their flavor, texture and natural sweetness. They also don’t get waterlogged like they would if they were chopped before cooking.
- Simmer, don’t boil. Bring the water to a boil then reduce to a gentle simmer to prevent the potatoes from hitting each other and breaking apart.
- Add salt to the water that you’re cooking the potatoes in. The salt adds flavor to the potatoes, but doesn’t make them taste salty. Without salt, the potatoes won’t be very flavorful.
- Place in ice bath. Cook potatoes until fork tender, drain them, and then place in a bowl with ice cubes to prevent them from overcooking.
- Potato peel You can peel the potatoes or leave the peel on after cooking. I find that some of the peel naturally comes off when chopping the cooked potatoes, so I’ll usually peel some of it off while chopping, and leave the rest on. It’s a personal preference.
- Soak the onions for about 10 minutes to take some of the bite out of them.
How to Store
Refrigerator: Once made, potato salad will keep well in an airtight container or in a covered bowl in the fridge for 3 to 4 days. It’s a great make ahead option for all of your summer parties and potlucks!
While some potato salads can be frozen, I typically don’t recommend freezing this one since it contains Greek yogurt. If frozen and thawed, the texture of the dressing can become quite grainy, though it will still be safe to eat.
Recipe FAQs
The Greek yogurt potato salad can be left at room temperature for up to two hours, or one hour if the temperature is above 90 °F. According to the USDA, beyond the two hour mark, cold foods must be kept at 40 °F or below since bacteria grow rapidly between 40 and 140 °F (source). Keep it covered and refrigerated before and after serving.
This recipe uses baby potatoes which have thin skin, so there’s no need to peel them first. If using larger potatoes, then it’s best to peel the tougher skins. Once cooked, the skins are easy to remove if you’d like to, but it’s totally fine to keep them on as well.
Yes! This healthy potato salad recipe is both gluten-free and vegetarian.
What to Eat with Dill Potato Salad
This creamy dill potato salad recipe is great to serve as a side for BBQs or potlucks, but can also be be served alongside your favorite entrees for an easy weeknight meal.
Try it with some of these favorites:
- Grilled chicken (marinated in one of these Healthy Chicken Marinades)
- Burger Recipe with Worcestershire Sauce
- Zucchini Turkey Burgers
- Grilled Teriyaki Chicken Skewers
- Blackened Cod
- Grilled Chili Lime Shrimp Skewers
Recipe Variations & Add-Ins
- Add some protein: Try adding hard-boiled eggs, canned cannellini beans (rinsed and drained), crumbled feta, or chopped bacon.
- Use different fresh herbs: Instead of dill, try fresh parsley, cilantro, chives or tarragon.
- For a more tangy dressing: Add extra vinegar.
- For more salty flavor: Add diced dill pickles.
- For extra seasoning: Try a pinch of paprika or celery seed.
More Healthy Salads
- Broccoli Salad without Bacon
- Asparagus Tomato Salad
- Kale Blueberry Salad
- Greek Lentil Salad
- Mediterranean Chickpea Salad
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Healthy Dill Potato Salad Recipe {No Eggs}
Ingredients
For the potato salad
- 1.5 pounds baby potatoes (can use yellow, red, or white potatoes)
- 1/2 tablespoon apple cider vinegar
- 1/2 red onion finely diced (about 1/2 cup)
- 3 celery stalks finely diced
- 3 tablespoons finely chopped fresh dill
For the Greek yogurt dressing
- 1/2 cup plain 0% Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Add the potatoes to a large pot and cover with 1 1/2 inches of water. Season water with salt.
- Bring the water to a boil, and then reduce to a simmer (boiling the potatoes can cause them to hit one another and split). Cook the potatoes for 15 to 20 minutes or until easily pierced with a fork.
- Meanwhile, add cold water to a medium bowl filled with ice. Drain the potatoes and then place them in the ice water.
- Chop the cooked potatoes into bite-size chunks, and then add to a large bowl. Drizzle the vinegar over the potatoes and lightly season with salt.
- While the potatoes cook, add the onions to a small bowl and cover with cold water. Soak for 10 minutes, then rinse. This step helps give the raw onions a milder taste.
- Combine the Greek yogurt, mayonnaise, mustard and honey in a small bowl until smooth and creamy.
- Add the onions, celery, dill and yogurt mixture to the potatoes in the bowl. Gently mix to combine, being careful not to break apart or mash the potatoes too much.
- Season with salt and pepper to taste. If there’s time, refrigerate salad at least 30 minutes before serving.
Notes
- Cook the potatoes whole. They maintain more of their flavour, texture and natural sweetness. They also don’t get waterlogged like they would if they were chopped before cooking.
- Simmer, don’t boil. Bring the water to a boil then reduce to a gentle simmer to prevent the potatoes from hitting each other and breaking apart.
- Add salt to the water that you’re cooking the potatoes in. The salt adds flavour to the potatoes, but doesn’t make them taste salty. Without salt, the potatoes won’t be very flavorful.
- Place in ice bath. Cook potatoes until fork tender, drain them, and then place in a bowl with ice cubes to prevent them from overcooking.
- Potato peel You can peel the potatoes or leave the peel on after cooking. I find that some of the peel naturally comes off when chopping the cooked potatoes, so I’ll usually peel some of it off while chopping, and leave the rest on. It’s a personal preference.
- Soak the onions for about 10 minutes to take some of the bite out of them.
Nutrition
This recipe was originally posted in June 2022 and the text, photos and formatting were updated in May 2025.