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creamy healthy lemon dill potato salad mixed together over arugula in white bowl.
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5 from 3 votes

Healthy Lemon Dill Potato Salad Recipe

This Healthy Lemon Dill Potato Salad is super hearty, perfectly creamy, and full of fresh flavors. This potato salad recipe will make the perfect side dish at your next barbecue or potluck. 
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 5
Calories: 160kcal
Author: Courtney Paige

Equipment

  • Cutting Board
  • Knife
  • Sauce pot
  • strainer
  • Mixing Bowl
  • Rubber Spatula
  • Measuring cups and spoons

Ingredients

  • 1 lbs petite gourmet potatoes
  • 2/3 cup celery diced
  • 3 eggs hard boiled
  • 6-8 stalks fresh dill finely chopped
  • 1/2 cup fresh parsley chopped
  • 1 lemon zested
  • 1/4 cup lemon juice
  • 2 tsp lemon pepper
  • ¼ cup light mayo
  • 5.3 oz Two Good lemon Greek yogurt substitute plain

Instructions

  • Heat 3 cups of water in a large sauce pot and bring to a boil. Use the water for both the eggs and the potatoes. 
  • Once the water is boiled, add 3 eggs. Boil for 7 minutes. Remove the eggs but leave the water boiling. Run the eggs under cool water or dunk them in the ice bath to quickly cool them and then peel off the shell.
  • Then add the Petite Gourmet Potatoes to the already boiling water. Boil for 10-15 minutes.
  • While the potatoes are boiling, prepare the rest of the salad ingredients. Finely chop celery, hard boiled eggs and herbs. Tip: use a pizza cutter to quickly and easily chop the herbs. 
  • After the potatoes are cooked, drain the water and slice each potato in quarters. 
    boiled and chopped potatoes in glass mixing bowl.
  • In a large mixing bowl, use a rubber spatula to mix together lemon yogurt, mayo, lemon juice, lemon pepper, fresh dill and parsley.
    celery and diced hard boiled eggs in glass mixing bowl.
  • Add add in diced potatoes, celery, and eggs. Stir until all of the ingredients are coated in the yogurt dressing mixture. Season to taste and adjust any measurements as needed!
    potatoes and dressing mixture mixed together in clear glass bowl.

Notes

I prefer the potatoes still firm. It makes for a crunchier salad. If you’d like the potatoes softer, boil for 15-20 minutes.
Serve hot, cold, or room temperature (my preference).
You can store this salad in the fridge for up to 5 days. I actually think it gets better as it sits because the potatoes soak up the lemon and mayo and the flavors really develop making it fabulous for meal prep. 

Nutrition

Serving: 1 serving | Calories: 160kcal | Carbohydrates: 21g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 2g | Cholesterol: 112mg | Sodium: 138mg | Potassium: 632mg | Fiber: 2g | Sugar: 3g