Our Simple Creamy Dilly Potato Salad is a Classic Potato Salad with a Twist! The Creamy Greek Yogurt and Sour Cream make this Salad a Family Favorite!

Potato Salad is a perfect Side for Barbecues, Parties and Holidays! Our Version is made with NO MAYO! The Dill Weed gives a pickle flavor without all the Pickles! The Greek Yogurt and Sour Cream is so Creamy and tastes Delicious! Yogurt might seem different but if you season the Potato Salad, you won’t even taste the Yogurt and it is so Creamy! For More Side Dish Ideas, Click Here!

Make This Recipe!

For More Detailed Recipe Instructions, Just Scroll!

Watch Us Make This, See Video Below!

Prep Time: 1 Hour (this includes Boiling the Potatoes and Eggs)
Refrigeration: 1 Hour

Simple Creamy Dilly Potato Salad Ingredients:

8 Idaho Potatoes
4 Eggs Hard boiled
1 Small White Onion
1 Tablespoon Fresh Minced Garlic (about 1 clove)
1 Cup Greek Yogurt
1 Cup Sour Cream
2 Tablespoon Dijon Mustard
2 Teaspoons Dried Dill Weed
2 Teaspoons Salt
1 Teaspoon Ground Black Pepper

Simple Creamy Dilly Potato Salad Instructions:

1. First thing to do, Prepare the Potatoes and Eggs. Peel the Skin off the Potatoes and put all the Peeled Whole Potatoes in a pan and Boil them until Soft, but not Mushy, about 30 Minutes. During this time, Boil the Eggs to be hard boiled, about 20 Minutes. When the Potatoes and Eggs are done, drain the water out and set aside to cool completely.

2. Next, cut up the Potatoes in to Chunks and put them in a Bowl. Now, Cut up the Onion in to Smaller Chunks as well as the Boiled Eggs and put them in the Bowl.

3. Now add Fresh Minced Garlic, Greek Yogurt, Sour Cream, Dijon Mustard, Dried Dill Weed, Salt and Black Pepper in to the Bowl of Potatoes.

4. Finally, mix up all the Simple Creamy Dilly Potato Salad Ingredients. Put the lid on the Bowl and Refrigerate for at least 1 Hour before serving.

Simple Creamy Dilly Potato Salad