Scallion-Dill Potato Salad

March/April 2014

Your rating: None Average: 3.7 (9 votes)

In this healthy potato salad recipe, yogurt replaces mayonnaise to create a creamy dressing spiked with scallions and dill.

Scallion-Dill Potato Salad

Makes: 4 servings

Serving Size: about 1 cup

Active Time:

Total Time:


  • 1 1/2 pounds unpeeled red or yellow potatoes, halved or quartered
  • 3/4 cup nonfat plain yogurt
  • 4 scallions, sliced
  • 3 tablespoons minced fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


  1. 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.
  2. Combine yogurt, scallions, dill, salt and pepper in a large bowl. Add the cooled potatoes and toss to coat.

Tips & Notes

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


Per serving: 150 calories; 0 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 6 g total sugars; 6 g protein; 3 g fiber; 359 mg sodium; 939 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Potassium (27% dv)

Carbohydrate Servings: 2

Exchanges: 2 starch

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner