Go Back

Dill Potato Salad with Mustard Buttermilk Dressing

Dill potato salad with mustard buttermilk dressing—tossed with fresh dill, chives, and red onion for a light, tangy bite. Cubed red potatoes are boiled until tender, then chilled so the dressing clings without getting heavy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes, cubed
Buttermilk dressing
  • 0.5 cup buttermilk
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp Dijon mustard
  • 0.25 cup fresh dill, chopped
  • 2 tbsp fresh chives, chopped
  • 0.25 cup red onion, finely diced
  • 1 Salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil over high heat, then add the cubed red potatoes and cook at a steady boil for 12 to 18 minutes, until tender when pierced with a fork.
  2. Drain the potatoes and spread them on a sheet pan to cool for about 10 minutes, until no longer steaming.
Make the mustard buttermilk dressing
  1. In a bowl, whisk together buttermilk, mayonnaise, sour cream, Dijon mustard, and salt and pepper until smooth and evenly combined.
Assemble and chill
  1. In a large bowl, combine the cooled potatoes with fresh dill, fresh chives, and red onion, then spread them into an even layer.
  2. Pour the dressing over the potato mixture and toss gently until the potatoes look lightly coated.
  3. Cover and refrigerate for 2 hours to let flavors meld, keeping the salad cold until serving.

Notes

Pro tip: cool the boiled potatoes briefly before dressing so the mixture stays creamy instead of watery. Store covered in the refrigerator up to 4 days; it’s not freezer-friendly. For a lighter swap, use light mayonnaise or plain Greek yogurt in place of some mayonnaise while keeping the buttermilk for the tang.