In this healthy potato salad recipe, yogurt replaces mayonnaise to create a creamy dressing spiked with scallions and dill. Source: EatingWell Magazine, March/April 2014

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Let cool to room temperature.

  • Combine yogurt, scallions, dill, salt and pepper in a large bowl. Add the cooled potatoes and toss to coat.


Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition Facts

150 calories; 0.4 g total fat; 0.1 g saturated fat; 1 mg cholesterol; 359 mg sodium. 939 mg potassium; 31.9 g carbohydrates; 3.4 g fiber; 6 g sugar; 6.2 g protein; 198 IU vitamin a iu; 18 mg vitamin c; 46 mcg folate; 122 mg calcium; 2 mg iron; 50 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Very easy and seems healthier than mayo based versions. Subbed 1/2 cup chives for the scallions because I have them and they are a bit milder. Used non fat Greek yogurt. It was a real hit. Read More
Rating: 2 stars
Needs more kick I used a mixed bag of yellow and red potatoes. It looked yummy but was missing something. Pros: Fresh ingredients Cons: Not much punch Read More
Rating: 5 stars
Super flavorful potato salad! This is one of the best potato salads I have made. I added parsley tarragon and cilantro (was about to cull the herb garden) to the mix along with two teaspoons of garlic powder. I used Greek yogurt and found it to be a bit thick so I used lemon juice to help thin it out. I let it sit for about an hour before serving and it was delicious. Super easy to make and full of flavor. Pros: Fast simple delicious. Read More