Dill Potato Salad

  • Serves: 8
Dill Potato Salad


  • 2 pounds Masser Country Style red potatoes, diced
  • 6 hard-cooked eggs, chopped
  • 1 cup plain yogurt
  • 1 cup mayonnaise
  • 1/4 cup chopped green onions
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon dried dill weed
  • 1 teaspoon garlic powder


Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm (about 15 minutes).

Drain and set aside to cool.

In a large bowl, combine potatoes and chopped eggs.

Mix yogurt, mayonnaise, green onions, mustard, dill weed, and garlic powder.

Pour dressing over potatoes and eggs; toss and chill until ready to serve.

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