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Kefir Dill Potato Salad

Kefir Dill Potato Salad

This classic salad gets a light and tangy upgrade with a bright, tangy, and light dressing.
Prep Time 10 mins
Cook Time 20 mins
Chilling Time 2 hrs
Course Salad
Servings 2


  • 1 stockpot
  • 1 colander
  • 1 serving bowl


  • 2 lbs mixed baby potatoes
  • ½ cup cornichons, diced
  • ½ cup red onion, diced
  • ½ cup radishes, diced
  • fresh dill, chopped
  • 1 cup Lifeway Kefir Original Unsweetened
  • 3 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 1 tbsp salt
  • ½ tsp black pepper


  • Boil your potatoes until they are fork tender. Allow them to drain and completely dry.
  • Add your kefir, olive oil, vinegar, Dijon, and salt and pepper to a bowl and mix to combine.
  • Add your remaining ingredients and with a spatula fold them until they are thoroughly coated in the dressing and evenly distributed.
  • All the potato salad to chill for at least 2 hours. This can be made the night before.
  • Stir when ready to serve. Enjoy!
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