Creamy Dill Red Potato Salad

Dill Potato Salad

• 2 pounds red potatoes — small and similar in size
• 1 tablespoon salt — for the cooking water
• 1 cup plain Greek yogurt — stirred smooth
• 2 tablespoons scallions — thinly sliced
• 2 tablespoons fresh chives — finely sliced
• 1 tablespoon fresh dill — finely chopped
• 1 teaspoon salt (optional) — plus more to taste
• As needed black pepper (optional) — freshly ground, plus more to taste

Garnish

• fresh dill (optional) — finely chopped, optional
• fresh chives (optional) — finely sliced, optional
• black pepper (optional) — coarsely ground, optional

1. Cook the Potatoes: Wash the potatoes well and place them in a large pot. Add enough cold water to cover them by 1 inch and stir in the salt. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 15–20 minutes, until a thin knife slides into the center with little resistance and the potatoes remain intact. Drain in a colander and let steam-dry for 5–10 minutes.2 pounds red potatoes, 1 tablespoon salt
2. Prepare the Dressing: While the potatoes drain, combine the Greek yogurt, scallions, chives, dill, salt, and black pepper in a large mixing bowl. Stir until evenly mixed, then taste and adjust the seasoning as needed.1 cup Greek yogurt, 2 tbsp scallions, 2 tbsp chives, 1 tbsp dill, 1 tsp salt, ½ tsp black pepper
3. Cut and Mix: When the potatoes are warm but no longer steaming heavily, cut them into approximately 1½-inch chunks. Add them to the dressing and fold gently with a large spoon or silicone spatula until evenly coated, taking care not to break them apart.2 pounds cooked red potatoes, all of the prepared dressing
4. Chill: Cover and refrigerate for at least 1 hour, until thoroughly chilled and the flavors have blended.
5. Serve: Stir gently, garnish with fresh dill, chives, and coarsely ground black pepper if desired, and serve cold or slightly cool.