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Dill Potato Salad with Mustard Buttermilk Dressing

Dill potato salad with mustard buttermilk dressing features tender red potatoes tossed in a tangy, creamy dressing with lots of fresh dill. It’s a light American side dish with crunchy red onion and herbs, chilled for a better flavor blend.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes, cubed Cubed for even cooking.
Dressing
  • 0.5 cup buttermilk
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp Dijon mustard
  • 0.25 cup fresh dill, chopped Use chopped fresh dill for bright flavor.
  • 2 tbsp fresh chives, chopped
  • 0.25 cup red onion, finely diced
  • 1 Salt and pepper to taste Season the dressing and potatoes.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of water to a boil and cook the cubed red potatoes until tender, about 10–15 minutes, until a knife slides through easily. Drain thoroughly so the salad doesn’t get watery.
  2. Spread the drained potatoes on a sheet pan and cool until no longer hot, about 10 minutes, until they look dry and separate.
Make the mustard buttermilk dressing
  1. In a bowl, whisk together buttermilk, mayonnaise, sour cream, Dijon mustard, salt, and pepper until smooth and slightly thick, about 1 minute. Pause to scrape the sides so there are no mustard streaks.
Assemble and chill
  1. Add the cooled potatoes to a bowl and toss with fresh dill, fresh chives, and red onion until evenly distributed with herbs. The onions should be visible throughout.
  2. Pour the dressing over the potato mixture and toss gently until the potatoes look lightly coated and creamy, not dry. If needed, add a pinch more salt to taste.
  3. Cover and refrigerate for 2 hours before serving so the flavors meld and the dressing sets slightly. Serve chilled and garnish with extra dill if desired.

Notes

Pro tip: fully cool the potatoes before adding dressing to prevent it from turning runny. Refrigerate in a covered container up to 4 days; the texture is best within 2–3 days. Freezing is not recommended because mayo/sour cream can separate. For a lighter swap, replace the mayonnaise with light mayonnaise (or plain Greek yogurt) to reduce richness while keeping the tangy mustard flavor.