Light Dill Potato Salad

For some odd reason, I don’t think I’d ever made a potato salad before. (This is very odd, since I fancy myself someone who’s cooked most things under the sun.)  

My mom said she likes to steam her potatoes and that she always uses the small red potatoes.  I happen to love red potatoes since they have a smooth texture and are thin-skinned.  

Since most of us try to be at least somewhat health conscious, I absolutely love using non-fat, plain yogurt in sauces whenever I can.  It’s tangy, light, and creamy. Yum!  I added the onion for flavor and crunch, tomato for a burst of color, and dill because it’s one of my mom’s favorite herbs (mine, too).  

This recipe is delicious and will definitely be used at all of our upcoming summer BBQ‘s.  How perfect it is along side grilled meat, chicken, or salmon?  Love it!




  • 7 cups (about 3 pounds) red potatoes, washed, dried, and chopped into bite-sized pieces
  • 3/4 cup non fat, plain yogurt
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon minced garlic
  • 1 teaspoon honey
  • 1 tablespoon finely chopped, fresh dill
  • 5 finely chopped scallions
  • 1/2 cup seeded, finely chopped tomatoes
  • Salt and pepper to taste


Serves 6

Total Prep and Cooking Time: 35 minutes

Be sure to cut your potatoes into uniform pieces so they will all cook at about the same rate. Put a steamer into a pot with the water level just below it.  Over high heat, bring the water to a boil and then add the cut potatoes to the rack and cover.  Steam until the potatoes are tender, about 25 minutes.  Stir them from time to time, and check for doneness with a fork.  The fork should come out easily when the potatoes are done. When the potatoes are done, pour them onto a baking sheet to cool to room temperature.  

In a large mixing bowl, combine the yogurt, mustard, garlic, honey dill, scallions and tomatoes.  Season generously to taste with salt and pepper.  Gently mix in the potatoes and tomatoes and season to taste again if necessary.  Refrigerate and serve cold.


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