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    Home » Recipes » Gluten Free

    Garlicky Lemon-Dill Potato Salad

    Published: May 28, 2014 · Modified: Feb 2, 2021 by Ashley

    Jump to Recipe·Print Recipe·Leave a review

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Note: I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.

    Picnic season is upon us, and what better way to celebrate than to make a flavor-packed potato salad that's actually good for you?

    This potato salad uses one non-fat Greek yogurt cup from Stonyfield instead of mayonnaise as the base for the tangy, garlicky dressing.

    Garlicky Lemon-Dill Potato Salad

    I sometimes joke that I married into an Italian family so I'd have an excuse to use garlic more often. I took this over to my in-laws' house this past weekend and asked if they thought it was too garlicky, and they got a nice hard laugh. They all loved it!

    If you're a little shy on the garlic-front, you could use just 1 or 2 cloves, but really, this salad is worth the bad breath ;).

    Garlicky Lemon-Dill Potato Salad

     

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    Garlicky Lemon-Dill Potato Salad

    Garlicky Lemon-Dill Potato Salad

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Total Time: 20 minutes
    • Yield: 6 servings 1x
    • Category: Side Dish
    • Method: Stovetop
    • Cuisine: American
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    Description

    Greek yogurt instead of mayo makes this potato salad healthier. Keeping the potatoes whole also adds great presentation.


    Ingredients

    Scale

    1 pound baby potatoes

    12 ounces haricot verts, trimmed and halved

    ½ cup grape or cherry tomatoes, halved

    ¼ cup thinly sliced green onion

    Dressing:
    5.3 ounces Stonyfield 0% Fat Plain Greek Yogurt

    3 cloves garlic, minced

    2 tablespoons fresh dill, chopped

    1 teaspoon lemon zest

    1 tablespoon freshly squeezed lemon juice

    1 tablespoon extra-virgin olive oil

    ½ teaspoon kosher salt

    ¼ teaspoon freshly ground black pepper


    Instructions

    Place the potatoes in a large saucepan and fill with cold water. Add a good pinch of kosher salt and bring to a boil over high heat. Reduce the heat a bit and boil until the potatoes are tender.

    Add the haricot verts and boil for another 2-3 minutes, until the beans are crisp-tender. Strain the potatoes and beans out and plunge them into a large bowl of ice water to stop the cooking.

    In a large bowl, stir together all of the dressing ingredients. Add the cooled, drained potatoes and haricot verts along with tomatoes and green onions. Stir well to coat everything in the dressing and taste for seasoning, adding more salt and pepper if necessary.

    Cover the bowl and place in the refrigerator to chill until ready to serve.


    Nutrition

    • Serving Size:
    • Calories: 123
    • Sugar: 4.3 g
    • Sodium: 131.1 mg
    • Fat: 3.9 g
    • Saturated Fat: 1 g
    • Carbohydrates: 18.8 g
    • Fiber: 3.8 g
    • Protein: 5 g
    • Cholesterol: 3.3 mg

    Keywords: potato salad, dill potato salad, cold potato salad

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

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    Reader Interactions

    Comments

    1. cheri

      May 28, 2014 at 12:37 pm

      Hi Ashley, I'm a big fan of garlic as well, this salad looks wonderful.

      Reply
    2. Joanne (eats well with others)

      June 02, 2014 at 7:41 am

      I don't think I've ever had anything with too much garlic. No such thing in my mind!

      Reply
    3. Yosef {This American Bite}

      September 15, 2014 at 2:52 pm

      I love a good dill potato salad, I use a lot of dill in my <a href="http://www.thisamericanbite.com/hot-potato-salad/"Hot Potato Salad recipe. Such fun.

      Reply
    4. BigFlavorsFromATinyKitchen

      September 19, 2014 at 8:55 am

      Sounds great - I love dill!

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

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