Dishplay_it with Myriam
by Dishplay_it with Myriam
8 servings
30 min

Summer is almost here and I have the perfect potato salad recipe to celebrate any holiday! This is a great potato salad recipe for : Memorial Day, 4th of July or Labor day.

This red, white and blue lemon dill potato salad is so good and tasty, that will be the perfect side dish for your next backyard BBQ party or just chilling and grilling with the family. I used red, yellow and purple baby potatoes to get the effect of the red, white and blue flag colors. The tangy dressing is just perfect, the mix of the lemon, greek yogurt and fresh dill is the right balance to elevate the flavors of this salad.

A secret ingredient is finely chopped fresh celery to add a settle crunch to this delicious salad. I may also suggest adding finely diced shallot for a nice bite of red onion. The key is to make ahead and refrigerate ahead of time so it is cool and refreshing paired with your grilled, meat, chicken, or seafood of choice.

Fresh dill on top adds a touch of color to serve this delicious potato salad.

The tasty ingredients for this tangy lemon dill dressing:

  • greek yogurt
  • mayonnaise
  • whole grain dijon mustard
  • garlic
  • lemon

Here are the basic ingredients:

  • Red+ white + blue baby potatoes
  • Celery
  • lemon dill yogurt dressing

Eat it cold and enjoy!

Happy summer!

Let's cook together and elevate home cooked meals!



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Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 2 lbs of baby potato medley (red and purple)
  • 1 lb of baby yellow potatoes
  • 2 celery stalks (finely chopped)
  • salt
  • 1/2 cup of plain greek yogurt
  • 1 TBSP of avocado mayonnaise
  • 1Tsp of whole grain mustard
  • 1 clove of garlic (grated)
  • lemon zest
  • 2 -3 TBSP of lemon juice
  • 3 TBSP of fresh dill (chopped) and few spring more for garnish
  • salt + pepper to taste

First rinse and clean the potatoes well. You may choose to peel a little of the skin or cook with skin. Then slice the potatoes into 1/4 inch thick
In a large pot add about 4-5 cups of water and bring it o boil, add salt
Boil the potatoes for about 15-20 minutes or until they feel soft when poking with a fork or knife.
Drain and set aside to cool down
Once the potatoes are cool down mix well with the lemon dill dressing, add the finely chopped celery and refrigerate in a glass container with lid, for at least 2-3 hours before serving.
To serve, garnish with fresh dill and thin lemon wedges (suggestion).
In a medium size bowl, mix the yogurt, mayonnaise, mustard, salt and pepper to taste, grated garlic, lemon peel and lemon juice. You may add more lemon juice shall you wish to thin out the sauce.
  • You may choose to add diced shallot to elevate the flavors of this salad or leave the celery out if you don't like it. Enjoy!