Dill Potato Salad Recipe

Name: Dill Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs potatoes; 16 ounces frozen peas; ¼ cup chopped onion; 2 garlic cloves, minced; 1 cup plain fat-free yogurt; ⅓ cup light mayonnaise; ½ teaspoon granulated sugar; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon celery salt; 2 teaspoons dried dill weed; 2 tablespoons lemon juice

Servings: persons

3 lbs potatoes
16 ounces frozen peas
¼ cup chopped onion
2 garlic cloves, minced
1 cup plain fat-free yogurt
⅓ cup light mayonnaise
½ teaspoon granulated sugar
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery salt
2 teaspoons dried dill weed
2 tablespoons lemon juice

1
Boil potatoes in water to cover until tender.
2
Let cool.
3
Peel and slice thin.
4
Rinse frozen peas with hot water; drain well.
5
Add peas to sliced potatoes.
6
Add onion and garlic.
7
In a small bowl, combine yogurt, mayonnaise, sugar, salt, pepper, celery salt, dill weed and lemon juice; mix well.
8
Pour over potato mixture; mix well.
9
Refrigerate, covered, 4 hours to let flavors blend before serving.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 lbs potatoes, 16 ounces frozen peas, ¼ cup chopped onion, 2 garlic cloves, minced, and more.

Yes, Dill Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dill Potato Salad

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