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Creamy Dilled Potato Salad Recipe

Creamy Dilled Potato Salad Recipe

Curry, dill and Dijon mustard provide the tangy flavor in this creamy potato salad from Rosemarie Kondrk of Old Bridge, New Jersey.
TOTAL TIME: Prep: 10 min. Cook: 25 min. YIELD:8 servings


  • 2 pounds red potatoes
  • 1 cup fat-free plain yogurt
  • 3 tablespoons fat-free mayonnaise
  • 1/4 cup thinly sliced green onions
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dill weed
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon pepper


  • 1. Place the potatoes in a large saucepan and cover with water; cover and bring to a boil. Cook until tender, about 25-30 minutes; drain.
  • 2. In a large bowl, combine the remaining ingredients. Thinly slice potatoes; add to the yogurt mixture and toss gently until coated. Refrigerate until serving. Yield: 8 servings.

Nutritional Facts

One 2/3-cup serving equals 101 calories, trace fat (0 saturated fat), 1 mg cholesterol, 84 mg sodium, 21 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.

Reviews for Creamy Dilled Potato Salad

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Reviewed Dec. 10, 2011

"Very good. I left the jackets on the potatoes. I used 1 1/2 t. dill weed and add 1/4 t. salt and left out the curry powder because I do not like curry."

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