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Dill Potato Salad with Mustard Buttermilk Dressing

Dill potato salad with mustard buttermilk dressing—cubes of tender red potatoes coated in a tangy, creamy sauce with fresh dill and chives. Chilled for 2 hours so every bite is cool, light, and herb-forward.
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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 dressing
  • 0.5 cup buttermilk
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp Dijon mustard
  • Salt and pepper to taste Use to season the dressing and potatoes.
Fresh herbs and vegetables
  • 0.25 cup fresh dill, chopped
  • 2 tbsp fresh chives, chopped
  • 0.25 cup red onion, finely diced

Equipment

  • 1 Dutch oven

Method
 

Cook and cool the potatoes
  1. Bring a pot of water to a boil in a Dutch oven, add the red potatoes, and simmer until tender, about 15–20 minutes. Look for cubes that pierce easily with a fork.
  2. Drain the cooked potatoes and let them cool to room temperature. The potatoes should be warmless before dressing to avoid thinning.
Make the mustard buttermilk dressing
  1. In a bowl, whisk together buttermilk, mayonnaise, sour cream, Dijon mustard, salt, and pepper until smooth. The mixture should look creamy with no mustard streaks.
Assemble and chill
  1. Combine the cooled potatoes with fresh dill, fresh chives, and red onion in a large bowl. Toss until the herbs and onion are evenly distributed.
  2. Pour the mustard buttermilk dressing over the potato mixture and toss gently to coat. The potatoes should glisten but still hold their shape.
  3. Cover and refrigerate the potato salad for 2 hours before serving. Chill until thoroughly cold and the flavors taste melded.

Notes

Pro tip: cool the potatoes completely before mixing so the dressing stays thick and clings to the cubes. Refrigerate leftovers in a covered container for 3–4 days; freezer is not recommended due to texture changes in the creamy dressing. For a lighter option, use light mayonnaise (or replace half with plain Greek yogurt) to reduce richness while keeping the tangy buttermilk flavor.