I found this recipe on a Spend with Pennies page when searching Dill Potato Salad recipes. Where I deviated from the recipe was I took the advice of the author and I used Greek Yogurt for 1/2 cup of the 3/4 cup of mayo and I left the skin on the red potatoes because I like it with the skin on.

Ingredients

• 3 lbs white or red skinned potatoes (I used baby reds with the skin on)
• 1 1/2 cups diced celery
• 3 tablespoons finely sliced green onion
• 1/2 cup sour cream - I use Daisy brand Light Sour Cream
• 1/2 cup Greek yogurt - I use Chobani Non-Fat Plain
• 1/4 cup mayonnaise - I use Hellmann's Light
• 2 tablespoons freshly squeezed lemon juice
• 4 tablespoons fresh dill, minced
• 1 tablespoon dijon mustard

Instructions

1. Wash then boil the potatoes until tender (approx. 15-20 minutes). Cool and cut into bite-sized pieces.
2. In a large bowl, mix all ingredients except the potatoes.
3. Combine cooled potatoes with dill mixture and refrigerate at least one hour.

This made several pounds of potato salad and is definitely enough to bring to a BBQ as a side and feed several people. The site with the original recipe says this makes 10 servings

Finished product: