Potato salad with yogurt & dill
A yogurt dressing gives tender potatoes a tangy finish. Let the potatoes stop steaming before dressing them so the yogurt stays thick and the herbs stay fresh.
30 minutes, start to finishLet’s make it.
- 01
Step 1
Cover potatoes with water in a saucepan. Bring to a boil and simmer 10–15 minutes until a knife slides in easily.
- 02
Step 2
Drain well and spread on a plate for 5 minutes. Mix yogurt, mustard, lemon juice, salt and pepper in a bowl.
- 03
Step 3
Fold the potatoes into the dressing with dill and spring onions. Serve warm or refrigerate promptly for a cold salad.
Make it your own.
- Drain thoroughly: water clinging to the potatoes makes the dressing runny.
Keeping the leftovers
Refrigerate promptly. Keep dressing and fresh toppings separate where possible; use within 2 days. Add avocado or delicate leaves just before serving.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
