Creamy Dill Potato Salad with Bacon
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This dill potato salad might just be my favourite work-week lunch in ages, and that’s saying something. Make it on Monday, dig into a serving straight away, then let the other four sit pretty in the fridge for lunches right through to Friday. It’s got the same batch-and-go energy as my dan dan noodles, only cooler, creamier, and built for a lunchbox.
Recipe Summary: Creamy Dill Potato Salad
- ✅ Recipe Name: Creamy Dill Potato Salad
- 🕦 Ready in: 35 mins
- 🤝 Serves: 5
- 🍴 Calories: 506 kcal
- 🧑🍳 Main ingredients: New potatoes, Cooking bacon, Sweetcorn, Low-fat natural yoghurt
- ✨ Summary: Creamy dill potato salad with crispy bacon and charred sweetcorn, packing 35g protein for around £1 a serving. Meal prep sorted!
Why you’ll love this recipe
- High protein: Every serving provides around 35g of protein, so this dill potato salad keeps you full right up until dinner time, not just till 3pm. Most potato salads out there don’t even mention protein, so this one is super balanced.
- Budget-friendly: At roughly £1 a serving, it’s about as cheap as lunch gets. As with all of my meal prep recipes, we save money and time in the kitchen.
- Sweetcorn and bacon combo: Charred corn and crispy bacon together are a bit of a personal fave, and it’s the same pairing behind my viral creamy corn pasta.
- Meal-prep proof: It holds beautifully for up to 4 days, so on Monday you whip it up, and by Friday lunch is still sorted. No more soggy, bland, next-day sadness.
- Lighter and fresher: I swap the usual mountain of mayo for low-fat natural yoghurt and a big hit of fresh dill, so it tastes bright instead of heavy.
Table of Contents
Ingredients For Dill Potato Salad
Some key components of this creamy potato salad:
- New potatoes: They hold their shape once cooked and cooled, so you get tender bites instead of a mashy mess.
- Cooking bacon: The budget hero here. It costs a fraction of streaky rashers, crisps up gorgeously in the oven, and brings loads of salty, smoky depth (plus a big chunk of the protein).
- Sweetcorn: Roasted until lightly charred, it turns sweet and almost jammy and gives every forkful a pop.
- Low-fat natural yoghurt: My swap for the usual heavy mayo. Blitzed with plenty of fresh dill, it keeps the dressing creamy but light.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
- Swap the veg: No celery in? A handful of sliced radish or spring onion brings the same fresh crunch.
- Spice it up: A spoonful of hot sauce or buffalo sauce swirled through the yoghurt dressing takes the salad in a different direction – you could even do this half way through the week to mix up the vibes for your meal prep.
- Switch the protein: Not a bacon fan? Shredded chicken works a treat and keeps the protein count nice and high.
How to make dill potato salad
Step 1: Boil the new potatoes for 8-12 minutes until tender, then drain.
Step 2: Roast the sweetcorn and bacon at 200°C fan until charred and crisp.
Step 3: Let the potatoes steam-dry for the best results.
Step 4: Blitz yoghurt with dill, vinegar, oregano, salt and pepper to make the dressing.
Step 5: Combine the cooled potatoes, corn, bacon, celery and dressing in a bowl.
Step 6: Divide into 5 containers and top with remaining dill and pepper.
Tips for the best result
- Slice any larger potatoes into halves or quarters before dressing, so everything cooks evenly and you’re not left with a giant spud rolling around your lunchbox.
- Let the potatoes steam dry after draining. Damp potatoes water down the dressing and you lose that lovely creaminess.
- Char the corn and bacon until deeply golden, the char/caramelisation adds a lot of flavour.
- Dress everything while the potatoes are just cool rather than fridge-cold, so they drink up the dill dressing.
- Hold back a little dill for the top. It looks the part and keeps that fresh hit going all week.
Serving Suggestions
This dill potato salad is hearty enough to carry lunch on its own, but it’s also a brilliant partner in a bigger spread.
If you’re batch-cooking for the week, rotate it with my sweetcorn pasta salad with chorizo for dinner, or lean into something with a bit more heat like my spicy buffalo chorizo sweetcorn salad.
And if you’ve caught the corn bug like I clearly have, I wrote a whole blog post of my recipes using corn, so if you used a big 1kg bag of frozen corn, try out these recipes using any leftover corn!
Leftover Storage and Reheat Instructions
Refrigerator: Keep it in an airtight container for up to 4 days. It’s one of those salads that gets tastier by day two as the flavours settle.
Freezer: You can freeze it, but I really wouldn’t. The potatoes and yoghurt dressing go grainy and watery once thawed, so this one’s built for fresh fridge lunches.
Reheat: No reheating needed, it’s a cold salad through and through. Give it a quick stir and an extra grind of pepper before you tuck in.
Dill Potato Salad FAQs
Absolutely, that’s the whole point of this one. Make it in one batch, portion it out, and it’s ready to grab all week.
Kept in a sealed airtight container, this dill potato salad keeps for up to 4 days, so a Monday batch will happily see you through to Friday.
Waxy new potatoes are ideal because they hold their shape once cooked and cooled. Floury varieties tend to crumble and go mushy.
Yes, and mine does exactly that. I use low-fat natural yoghurt with fresh dill for a lighter, tangier dressing that isn’t heavy.
It is, thanks to the cooking bacon and yoghurt, coming in at around 35g of protein per serving.
Usually it’s damp potatoes watering down the dressing, so steam them dry after draining. Charring the corn and bacon well and seasoning generously sorts out any blandness too.
I wouldn’t recommend it. The texture of both the potatoes and the yoghurt dressing suffers once frozen and thawed, so keep this dill potato salad in the fridge and enjoy it fresh.
Explore More High-Protein Salad Recipes
If you tried this Creamy Dill Potato Salad, it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Creamy Dill Potato Salad
Ingredients
- 1 kg new potatoes
- 2 x 325g cans sweetcorn, drained
- 500 g cooking bacon, roughly chopped
- 300 g low-fat natural yoghurt
- Small bunch fresh dill, roughly chopped
- 3-4 sticks celery, thinly sliced
Cupboard Essentials
- Salt and black pepper, to taste
- 1 tsp white wine vinegar
- 1 tsp dried oregano
Method
- Boil the new potatoes in salted water for 8 to 12 minutes until tender, drain, leave to steam dry, then halve or quarter any larger ones.
- Preheat the oven to 200C fan, spread the drained sweetcorn and chopped bacon over a large tray, season with black pepper, and roast for 20 to 25 minutes, stirring halfway, until charred and crisp, then tip onto a plate to cool.
- Make the dressing by blitzing the yoghurt with two-thirds of the dill, the white wine vinegar, oregano and a big pinch of salt and pepper, then taste and adjust.
- Once the potatoes, corn and bacon are cool, tip them into a large bowl with the celery and dressing and stir to combine.
- Divide between 5 meal prep containers and top with the remaining dill and extra black pepper.
Notes
• Let the potatoes steam dry after draining. Damp potatoes water down the dressing and you lose that lovely creaminess.
• Char the corn and bacon until deeply golden, because that colour is where all the flavour lives, and the bacon fat crisps everything up without a drop of extra oil.
Nutrition
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