Meal-In-A-Bowl Potato Salad

This potato salad earns the “meal in a bowl” title honestly. Steamed red potatoes with their skins on, hard-boiled eggs, briny black olives, and crisp red onion rings all come together under a tangy yogurt-dill dressing that skips the mayo entirely.

Steaming the potatoes instead of boiling them is a smart move here. They hold their shape better and don’t get waterlogged, so the dressing clings to each piece instead of sliding off. Leave small potatoes whole and cut larger ones into halves or quarters with a sharp knife to keep the skins intact.

The dressing does a lot with simple ingredients. Low-fat yogurt gives it body, fresh dill and lemon juice add brightness, and Dijon mustard brings a sharp bite underneath. Discarding two of the four egg yolks keeps the salad lighter while the whites still give you protein and substance.

Pro Tips

• Steam potatoes until just fork-tender, not soft. Overcooked potatoes crumble when you toss the salad.
• Let the potatoes cool slightly before dressing. Hot potatoes absorb dressing faster, but room temperature gives you a better coating.
• Use fresh dill if you can find it. Dried dill works but the flavor is noticeably flatter.
• This salad works great at room temperature or cold, making it ideal for picnics and potlucks.

Variations

• Add steamed green beans or blanched asparagus for extra vegetables and color.
• Swap yogurt for Greek yogurt for an even thicker, tangier dressing.
• Toss in a handful of capers for a salty, Mediterranean twist.