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For Tangy Dill Potato Salad, you need: - 2 pounds baby potatoes, halved - 1 cup creamy Greek yogurt - 2 tablespoons tangy Dijon mustard - 2 tablespoons apple cider vinegar - 1 tablespoon fresh dill, finely chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - Sea salt and freshly cracked black pepper to taste - 1/2 cup celery, finely diced - 1/2 cup red bell pepper, finely diced - 2 green onions, sliced You may switch some ingredients to suit your taste: - Use sour cream instead of Greek yogurt for a richer flavor. - Swap Dijon mustard for yellow mustard if you prefer milder taste. - Replace apple cider vinegar with lemon juice for a fresh twist. - Try using fresh herbs like parsley if you can’t find dill. Fresh ingredients make a big difference in flavor and texture. They add brightness and crunch to your salad. Using fresh dill gives a vibrant taste that dried herbs cannot match. Fresh vegetables, like celery and bell peppers, add a nice crunch, making each bite enjoyable. Always choose the best quality ingredients when cooking. This ensures your Tangy Dill Potato Salad tastes and looks its best. {{ingredient_image_2}} Start by filling a large pot with water. Add a generous pinch of salt. Bring the water to a boil. Carefully place the halved baby potatoes into the pot. Cook them for 15 to 20 minutes. They should be soft but still firm when done. Test them with a fork. If they poke easily, they are ready. Drain the potatoes in a colander. Let them cool for a few minutes. This step helps the flavors mix better later. While the potatoes cool, grab a mixing bowl. Add 1 cup of creamy Greek yogurt to the bowl. Next, add 2 tablespoons of tangy Dijon mustard. Pour in 2 tablespoons of apple cider vinegar. This gives a nice zing! Add 1 tablespoon of finely chopped fresh dill. Sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Whisk all these ingredients together. Mix until the dressing is smooth and creamy. Once the potatoes are cool, transfer them to the bowl with the dressing. Toss the potatoes gently. Ensure every piece is coated with the creamy mix. Now, fold in 1/2 cup of finely diced celery for crunch. Add 1/2 cup of diced red bell pepper for a hint of sweetness. Finally, mix in 2 sliced green onions for a mild onion flavor. Season the salad with sea salt and freshly cracked black pepper. Taste as you go for the best flavor. Cover the bowl and chill in the fridge for at least 30 minutes. This lets all the flavors blend nicely. To get the best texture in your potato salad, choose the right potatoes. Baby potatoes work great because they are creamy and tender. Boil them until fork-tender, but not mushy. This takes about 15 to 20 minutes. Drain them well and let them cool. This keeps the potatoes firm and prevents them from getting soggy. To amp up the flavor, use fresh ingredients. Fresh dill gives a bright taste that pops. The tangy Dijon mustard and apple cider vinegar add zest and depth. Mix everything well so every bite is full of flavor. Letting the salad chill for at least 30 minutes allows the flavors to blend. This makes each bite a tasty surprise. For the best taste, serve the potato salad cold. Chilling it in the fridge helps the flavors meld. Aim for a serving temperature of around 40°F. This is cool enough to enjoy but not too cold to mask the flavors. You can garnish with fresh dill or slices of boiled eggs for a nice touch. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh dill and crisp vegetables. Fresh herbs can elevate the taste of your potato salad significantly. Adjust the Dressing: Feel free to modify the dressing ingredients according to your taste. More mustard can add a tangy kick, while additional yogurt can make it creamier. Chill for Flavor: Allow the potato salad to chill in the refrigerator for at least 30 minutes. This resting time lets the flavors meld beautifully, enhancing the overall taste. Serve with a Twist: Consider adding a sprinkle of paprika or a dash of hot sauce on top before serving for an extra layer of flavor and a pop of color. {{image_4}} You can switch up the dressing for Tangy Dill Potato Salad. Try using sour cream instead of Greek yogurt. It gives a rich taste. You can also use vegan mayo for a dairy-free option. For a kick, add more mustard or a splash of lemon juice. Feel free to mix in other veggies. Chopped pickles or capers add a briny flavor. You can also use diced carrots for sweetness. For a crunch, consider adding radishes. Fresh herbs like parsley or basil can brighten the dish, too. This potato salad is already gluten-free! The ingredients do not include gluten. If you use store-bought dressings, check the labels. Some may contain gluten. Using homemade dressings ensures you stay gluten-free. Enjoy this dish worry-free at your next meal! To store your Tangy Dill Potato Salad, place it in an airtight container. Make sure the lid is tight to keep air out. This helps the salad stay fresh. You can keep it in the fridge for up to 3 days. If you want, you can also cover the bowl with plastic wrap. Freezing potato salad can change its texture. If you want to freeze it, do not add any fresh veggies like celery or green onions. You can prepare the salad without these ingredients. Place it in a freezer-safe container or bag. Remove as much air as you can. You can freeze it for up to a month. When you thaw it, mix in fresh veggies for a better taste. Reheating potato salad isn’t always needed. It’s best served cold. If you prefer it warm, use low heat. Place it in a pot and stir gently. Add a splash of yogurt or vinegar if it seems dry. Heat it only until warm, not hot. This keeps the flavors nice and fresh. Yes, you can make Tangy Dill Potato Salad ahead of time. This salad tastes even better when it sits. Prepare it a day before your meal. Just cover it and store it in the fridge. The flavors will blend nicely, making it more delicious. I recommend using baby potatoes for this recipe. They cook evenly and have a great texture. Their small size makes them perfect for bite-sized pieces. If you can't find baby potatoes, you can use red or Yukon gold potatoes. Just cut them into smaller pieces for even cooking. Potato salad can last in the fridge for about three to five days. Make sure you keep it in an airtight container. Check for any off smells or changes in texture before eating. If it looks or smells strange, it’s best to toss it out. In this article, we covered key ingredients, steps, and tips for making Tangy Dill Potato Salad. Using fresh ingredients is vital for great taste. I shared ways to enhance flavor and texture, plus easy variations to suit your needs. Storing leftovers correctly ensures this dish stays tasty longer. Remember, good potato salad can elevate any meal. Explore these ideas and enjoy your delicious creation!

Tangy Dill Potato Salad

A refreshing potato salad with a creamy yogurt dressing and a zesty flavor from dill and mustard.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 200 kcal

Ingredients
  

  • 2 pounds baby potatoes, halved
  • 1 cup creamy Greek yogurt
  • 2 tablespoons tangy Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste sea salt and freshly cracked black pepper
  • 1/2 cup celery, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 2 green onions, sliced

Instructions
 

  • Start by bringing a large pot of salted water to a boil. Carefully add the halved baby potatoes and cook them for 15-20 minutes, or until they are fork-tender but still firm. Drain the potatoes and allow them to cool for a few minutes in the colander.
  • In a separate mixing bowl, combine the creamy Greek yogurt, tangy Dijon mustard, apple cider vinegar, finely chopped fresh dill, garlic powder, and onion powder. Use a whisk to mix them together until the dressing is smooth and homogenous.
  • Once the potatoes have cooled slightly, transfer them to the bowl containing the yogurt dressing. Carefully toss the potatoes to ensure they are all evenly coated with the dressing.
  • Gently fold in the finely diced celery, red bell pepper, and sliced green onions, mixing until all ingredients are incorporated and bursting with color.
  • Season the potato salad with a sprinkle of sea salt and freshly cracked black pepper, tasting and adjusting the seasoning as desired.
  • To enhance the flavors, cover the potato salad with plastic wrap or a lid and refrigerate for at least 30 minutes before serving, allowing the ingredients to meld beautifully.

Notes

For an elegant serving, present the potato salad in a large, attractive bowl. Garnish with fresh dill sprigs and slices of boiled eggs.
Keyword dill, potato salad, side dish, yogurt dressing