This is a different, yet delicious take on a not-so-traditional potato salad. For all the dill pickle lovers out there, this is the potato salad for you. It is full of crunchy, dill pickle goodness!
We often have dinner with Scott’s mom. It was our turn to cook and we wanted to make a nice, summer dish for a sunny afternoon. Combining her fondness for potato salad with my love of dill pickles we decided this twist on a classic would hit the spot.
With the addition of more fresh dill, sweet celery, and pungent red onions (substitute with green onions for a more mild note) added to the creamy, potato bites, this side dish brings a pop of flavour.
For the type of potato, I chose to use red and yellow baby potatoes since they are creamy and mild in flavour. These potatoes retain their shape better than russet potatoes, which are more likely to fall apart when boiled.
The potato skins are thin and easy to eat so peeling the potato is optional…for a lazy person like myself, I chose to leave the skin on because it saves time and effort. Plus it gives the salad a little more colour.
The base of the dressing is plain Greek yogurt, which is tangy, creamy, and thick in texture. It is also one of my favourite substitutes for sour cream and mayonnaise since it’s lower in fat, calories, and is higher in protein than other creamy substitutes making this a healthier potato salad option.
If you happen to have mayonnaise or sour cream on hand, it works just as well. Overall, the sauce is full of tangy, lemony, dill flavours that are so tasty. I hope you enjoy this recipe!
All the ingredients. Amounts in the "Ingredients" list below.
The potato salad is ready to be combined!
Once combined, cover and chill for at least a hour to allow the flavours to meld together.
Garnish with fresh dill just prior to serving.