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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. 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

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

Reviews for Creamy Dilled Potato Salad

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Lady Fingers
Reviewed Jun. 26, 2016

"I love potato salad! The green onion makes this one a bit different, without straying too far from the picnic classic."

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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