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Dill Potato Salad with Mustard Buttermilk Dressing

Dill potato salad with tangy buttermilk dressing and fresh herbs, featuring tender cubed red potatoes coated in a creamy mustard buttermilk mixture. It’s a light side salad with bright dill, chives, and red onion for a classic American flavor with extra freshness.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes, cubed
  • 3 lb red potatoes Cut into even 1-inch cubes so they cook at the same rate.
Mustard buttermilk dressing
  • 1 cup buttermilk Use full-fat for a thicker, tangier dressing.
  • 0.25 cup mayonnaise Helps the dressing cling to the potatoes.
  • 0.25 cup sour cream Adds tang and smooth texture.
  • 2 tbsp Dijon mustard Provides the mustard tang and color.
  • 0.25 cup fresh dill Chopped; reserve a pinch for garnish if desired.
  • 2 tbsp fresh chives Chopped for mild oniony flavor.
  • 0.25 cup red onion Finely diced for crisp bite.
  • Salt and pepper Season in stages and adjust to taste after chilling.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of salted water to a boil, then add the cubed red potatoes and cook until tender, 10-15 minutes.
  2. Drain the potatoes and spread them on a sheet pan to cool to room temperature, 10-15 minutes (they should no longer steam).
Make the mustard buttermilk dressing
  1. Whisk buttermilk, mayonnaise, sour cream, Dijon mustard, salt, and pepper in a bowl until smooth and uniform, about 1-2 minutes.
Assemble and chill
  1. In a large bowl, combine the cooled potatoes with the fresh dill, fresh chives, and red onion.
  2. Pour the dressing over the potato mixture and toss gently until evenly coated, 1-2 minutes.
  3. Cover and refrigerate for 2 hours before serving so the flavors meld and the dressing thickens slightly.

Notes

For the cleanest texture, cool the potatoes completely before dressing so they don’t break down or thin the buttermilk. Refrigerate leftovers in an airtight container for up to 4 days; freezer is not recommended due to the dairy dressing. For a lighter option, replace mayonnaise and sour cream with light versions (or use part Greek yogurt) to keep the dressing tangy while reducing fat.