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Dill Potato Salad with Mustard Buttermilk Dressing

Dill potato salad with mustard buttermilk dressing that coats every cube in a tangy, creamy finish. Boiled red potatoes are tossed with fresh herbs and red onion, then chilled for a light, flavorful texture.
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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, cubed
buttermilk
  • 0.5 cup buttermilk
mayonnaise
  • 0.25 cup mayonnaise
sour cream
  • 0.25 cup sour cream
Dijon mustard
  • 2 tbsp Dijon mustard
fresh dill
  • 0.25 cup fresh dill, chopped
fresh chives
  • 2 tbsp fresh chives, chopped
red onion
  • 0.25 cup red onion, finely diced
salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool potatoes
  1. Boil the red potatoes in a Dutch oven over high heat for 15–20 minutes, until tender when pierced with a fork. Drain thoroughly and let them cool to room temperature.
Make the mustard buttermilk dressing
  1. Whisk buttermilk, mayonnaise, sour cream, and Dijon mustard with salt and pepper until smooth and creamy. Stop when the mixture looks evenly tinted and pourable.
Combine and chill
  1. Gently combine the cooled potatoes with fresh dill, fresh chives, and red onion until the herbs and onion are evenly distributed.
  2. Pour the dressing over the potato mixture and toss gently until every cube is coated. The salad should look glossy and lightly thickened from the dressing.
  3. Refrigerate the potato salad for 2 hours to let the flavors meld. Chill until cold throughout and slightly thickened.

Notes

For the best texture, cool the boiled potatoes fully before mixing so the dressing stays thick instead of runny. Store covered in the refrigerator up to 3 days; the flavor improves after the first hour of chilling. Freezing is not recommended because the mayonnaise-and-buttermilk dressing can separate. For a lighter option, substitute Greek yogurt for the sour cream (keep mayonnaise as written).