Go Back

Dill Potato Salad with Mustard Buttermilk Dressing

Dill potato salad with mustard buttermilk dressing that coats tender cubed red potatoes with a tangy, creamy finish. Chopped dill, chives, and red onion keep the texture bright while the salad chills for a light, well-seasoned bite.
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: 430
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Boil and cool the potatoes
  1. Place the cubed red potatoes in a pot and boil until tender, about 15–20 minutes, then drain and cool.
  2. Spread the boiled potatoes on a sheet pan and cool to room temperature, about 10 minutes, so they don’t dilute the dressing.
Make the tangy buttermilk dressing
  1. In a mixing bowl, whisk together buttermilk, mayonnaise, sour cream, Dijon mustard, salt, and pepper until smooth and pourable.
  2. Check seasoning by tasting the dressing and add more salt and pepper if needed for a balanced tang.
Assemble and chill
  1. Add the cooled potatoes to the dressing and gently toss to coat.
  2. Fold in the chopped fresh dill, fresh chives, and finely diced red onion, then toss gently again to keep potato cubes intact.
  3. Transfer to a serving bowl, cover, and refrigerate for 2 hours so the flavors meld and the salad thickens slightly.
Serve
  1. Serve chilled straight from the refrigerator, with a quick stir at the bowl to redistribute the dressing.

Notes

For best texture, cool the boiled potatoes completely before dressing so the creamy buttermilk mixture clings instead of turning watery. Refrigerate in a covered container for up to 4 days; freeze is not recommended due to texture changes. For a lighter option, swap mayonnaise for plain Greek yogurt at a 1:1 ratio while keeping the sour cream.