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Dill Potato Salad with Mustard Buttermilk Dressing

Dill potato salad with tangy buttermilk dressing—red potatoes are boiled until tender, then tossed with fresh dill, chives, and onion for a light, herby side. The mustard-buttermilk dressing clings smoothly for a creamy bite without heaviness.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes, cubed Use evenly sized cubes so they cook at the same rate.
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. Add the red potatoes and boil until tender, 10-15 minutes, visible as the cubes easily pierce with a fork.
  2. Drain the potatoes and spread them on a sheet pan to cool. Let stand until no longer steaming, about 5-10 minutes, so the dressing won’t thin out.
Make the mustard buttermilk dressing
  1. In a bowl, whisk together buttermilk, mayonnaise, sour cream, Dijon mustard, salt, and pepper until smooth. Stop when the mixture looks uniform and lightly thickened, with no streaks of mustard.
Toss and chill
  1. Combine the cooled potatoes with fresh dill, chives, and red onion. Toss just until the herbs and onion are evenly distributed, with flecks of green throughout.
  2. Pour the dressing over the potato mixture and toss gently. Keep tossing until every potato cube is coated and the salad looks glossy rather than dry.
  3. Refrigerate the potato salad for 2 hours before serving. Cover and chill until cold and set, about the time the flavors meld.

Notes

Pro tip: Cool the potatoes fully before dressing so the salad stays creamy instead of watery. Store covered in the refrigerator up to 4 days; the flavor improves after an overnight chill. Freezing isn’t recommended for best texture. For a lighter option, swap mayonnaise for Greek yogurt while keeping the sour cream.