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+ servings

Dill and Red Onion Potato Salad

The perfect addition to your summer picnics or cook-outs. Baby gold potatoes tossed with dill, red onion, celery and chives plus a creamy dressing of yogurt, mayo, white wine vinegar, seasoned salt and black pepper.
Total Time 2 hrs 35 mins
Course Side Dish
Cuisine American
Servings 8
Calories 179 kcal


  • 24 ounces organic baby gold potatoes washed and scrubbed
  • 1 head celery, thinly sliced
  • 1 small organic red onion finely diced (or use 1/3 of a large red onion)
  • 1/2-1 cup loosely packed dill fronds finely chopped to taste (I prefer a full 1 cup)
  • 0.75 ounce  clamshell chives, thinly sliced
  • 1 cup organic whole milk plain Greek yogurt
  • 1/2 cup mayonnaise
  • 2-4 tablespoons white wine vinegar, adjust depending on taste
  • 3/4 teaspoon seasoned salt 
  • 1/4 teaspoon ground black pepper


  • Place baby gold potatoes in a large saucepan with enough water to cover them by about 1 inch. Bring water to a simmer over medium-high heat and simmer potatoes until fork tender. This should take +/-15-20 minutes.
  • While potatoes are cooking, combine celery, red onion, dill and chives in a large serving bowl.
  • In a small bowl, whisk together yogurt, mayo, vinegar, salt and pepper. Adjust dressing to taste. Pour over celery mixture.
  • Once potatoes are cool enough to handle, quarter potatoes (keep skin on) and place into the bowl with the celery and creamy dressing.
  • Toss gently to combine. Season again with salt and pepper, if needed.
  • Chill for at least 2 hours or overnight. Serve.


Calories: 179kcalCarbohydrates: 16gProtein: 5gFat: 11gSaturated Fat: 2gTrans Fat: 1gCholesterol: 7mgSodium: 338mgPotassium: 490mgFiber: 2gSugar: 3gVitamin A: 382IUVitamin C: 13mgCalcium: 51mgIron: 1mg
Keyword Dill Potato Salad
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