Dill Red Potato Salad

This easy dill potato salad is creamy, light, and so delicious! Made with Greek yogurt and fresh dill, this potato salad is the perfect side dish for any occasion.

📝 Ingredients

• 3 pounds red potatoes, scrubbed clean and quartered (no need to peel)
• 1 1/2 cups plain Greek yogurt, plus more to taste (see note)
• 1 tablespoon dijon mustard
• 1/3 cup chopped fresh dill (plus more for garnish)
• 2 scallions, finely sliced
• 2 tablespoons capers (roughly chopped)
• A squeeze of lemon juice, to taste
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1In a large pot, bring water to a boil, enough to cover potatoes. Boil the quartered potatoes until fork tender, about 20 to 25 minutes. Drain and give it a quick rinse with cold water. Set aside. Tip: Make sure they are fork tender - don't overcook them, otherwise they won't hold the dressing properly.
2. 2Make the dressing: In a bowl, combine the Greek yogurt, dijon mustard, fresh dill, scallions, capers, fresh lemon juice, and salt and pepper to taste.
3. 3Toss the prepared dressing with the cooked potatoes. Enjoy! It tastes best when cold, so I'd recommend refrigerating it for a few hours or overnight.