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Dill Potato Salad with Mustard Buttermilk Dressing

Dill potato salad with mustard buttermilk dressing—tender red potatoes are tossed in a tangy, creamy sauce with fresh dill and chives. This light American side dish has crisp bites from red onion and a cool, chilled finish for best flavor.
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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
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes and aromatics
  • 3 lb red potatoes
  • 1 tsp salt
  • 0.5 tsp pepper
  • 0.25 cup red onion
  • 2 tbsp fresh chives
  • 0.25 cup fresh dill
Mustard buttermilk dressing
  • 0.5 cup buttermilk
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp Dijon mustard

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Add red potatoes to a Dutch oven of boiling water and boil until tender, about 10-15 minutes. Visual cue: a fork should slide in easily with no hard centers.
  2. Drain the potatoes and spread them on a sheet pan to cool. Let the surface dry slightly so the dressing clings instead of turning watery, about 10-15 minutes.
Make the tangy mustard buttermilk dressing
  1. In a bowl, whisk buttermilk, mayonnaise, sour cream, Dijon mustard, salt, and pepper until smooth. Visual cue: the mixture looks uniform and slightly thick.
Assemble and chill
  1. In a bowl, combine the cooled potatoes with fresh dill, fresh chives, and red onion. Toss until herbs and onion are evenly distributed.
  2. Pour the dressing over the potato mixture and toss gently to coat. Visual cue: potatoes look lightly glossy and all pieces are speckled with dill.
  3. Refrigerate the potato salad for 2 hours before serving. Visual cue: it firms up slightly and tastes more tangy after chilling.

Notes

Pro tip: cool the potatoes fully before adding dressing so it stays creamy instead of diluted. Store covered in the refrigerator for up to 3-4 days; freeze is not recommended for best texture. For a lighter option, use light mayonnaise and low-fat sour cream while keeping the same mustard-dill flavor balance.