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Dill Potato Salad with Mustard Buttermilk Dressing

Dill potato salad with tangy buttermilk dressing and fresh herbs, made with tender cubed red potatoes. You’ll chill it for 2 hours so the mustard-Dijon flavor soaks in and the salad tastes light and bright.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill time 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, cubed
Dressing base
  • 0.5 cup buttermilk
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp Dijon mustard
Fresh herbs and aromatics
  • 0.25 cup fresh dill, chopped
  • 2 tbsp fresh chives, chopped
  • 0.25 cup red onion, finely diced
Seasoning
  • Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook and cool the potatoes
  1. Bring a pot of water to a boil over high heat, then add the cubed red potatoes and cook until tender, 10-15 minutes with a steady simmer. Visual cue: a fork should pierce the cubes easily.
  2. Drain the potatoes in a colander, then cool until no longer hot, 10-15 minutes. Visual cue: the surface looks matte rather than steamy.
Make the mustard buttermilk dressing
  1. In a mixing container, whisk together the buttermilk, mayonnaise, sour cream, Dijon mustard, salt, and pepper until smooth, 1-2 minutes. Visual cue: the dressing looks creamy and uniform with no mustard streaks.
Assemble the potato salad
  1. Add the cooled potatoes to the dressing, then fold in the chopped fresh dill, chopped chives, and finely diced red onion. Visual cue: herbs are evenly speckled throughout.
  2. Pour any remaining dressing over the potato mixture and toss gently until coated, 1-2 minutes. Visual cue: the potatoes look lightly glossy rather than dry.
Chill and serve
  1. Cover and refrigerate the potato salad until flavors meld, 2 hours. Visual cue: the salad firms slightly and the dill color looks brighter.
  2. Serve cold. Visual cue: a spoon leaves clean trails through the potatoes without watery pooling.

Notes

For the best texture, cool the potatoes until warm-cool before dressing so they don’t break down; then toss gently to keep the cubes intact. Refrigerate in a covered container for up to 4 days; freeze is not recommended because mayonnaise-based dressing can separate. For a lighter swap, replace mayonnaise with an equal amount of light mayonnaise or Greek yogurt for a tangier, slightly thicker dressing.