• Cooking Time:
  • Servings: 8
  • Preparation Time:


  • 4 lbs small Red Potatoes Boiled and Cooled with the skins intact
  • 1 Cup Red Onion, Minced
  • 2 TB Olive Oil
  • 1/2 cup fresh dill, minced
  • 2 TB Red Wine Vinegar
  • 3/4 Cup Aioli - See Recipe (Sauce Aioli)
  • 3/4 Cup Greek yogurt
  • 1 tsp. Dijon mustard
  • Zest of 1 lemon
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. pepper


  • Cut potatoes into bite sized pieces and cook until tender.
  • Drain and chill before continuing.
  • Make aioli while potatoes are chilling.
  • Mince onion and toss with potatoes, dill and olive oil.
  • In a small bowl mix vinegar, aioli, yogurt, dijon, lemon zest, salt, and pepper.
  • Pour over potato mixture and toss.
  • Chill 4 hours then devour directly from the bowl with a BIG spoon. ;)


I love this salad... It was my attempt to copy something that the Vons/Safeway deli use to carry that was discontinued about 2 years ago...

Categories: Mediterranean  Potato  Salad 

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