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Dill Potato Salad with Mustard Buttermilk Dressing

Dill potato salad with mustard buttermilk dressing—cubed red potatoes are boiled until tender, then tossed with a tangy, creamy mustard-buttermilk dressing. Fresh dill, chives, and red onion give each bite a light, herb-forward finish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes
Mustard 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
Seasoning
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of water to a boil, then cook the cubed red potatoes until tender, 12-18 minutes, with a rolling boil visible at the surface. The potatoes are ready when a knife slides in easily with little resistance.
  2. Drain the potatoes and let them cool until no longer steaming, 10-15 minutes, with a matte, dry surface instead of wet shine.
Make the mustard buttermilk dressing
  1. In a bowl, whisk buttermilk, mayonnaise, sour cream, Dijon mustard, salt, and pepper until smooth, 1-2 minutes, until no mustard streaks remain.
Combine and chill
  1. Gently fold the cooled potatoes with fresh dill, fresh chives, and red onion until the herbs are evenly distributed, 1-2 minutes, with visible green flecks throughout.
  2. Pour the dressing over the potato mixture and toss gently until everything is coated, 1-2 minutes, with a glossy, creamy finish clinging to the potatoes.
  3. Refrigerate for 2 hours, uncovered or lightly covered, until the salad feels cold and set, with dressing looking slightly thickened rather than runny.

Notes

Pro tip: cool the potatoes until just warm (not hot) before dressing so the creamy buttermilk mix doesn’t thin out. Store covered in the refrigerator for up to 4 days; for best texture, stir once before serving. Freezing isn’t recommended due to the dressing’s dairy texture. For a lighter option, swap mayonnaise for light mayo to reduce calories while keeping the tangy mustard flavor.