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Dill Potato Salad with Mustard Buttermilk Dressing

Dill potato salad with mustard buttermilk dressing—cubed red potatoes are boiled until tender, then tossed in a tangy creamy dressing with fresh dill and chives. Chill for 2 hours so the flavors mingle and the salad tastes 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
  • 1 f buttermilk Use lowfat or regular.
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp Dijon mustard
  • 0.25 cup fresh dill, chopped Fresh dill for best flavor.
  • 2 tbsp fresh chives, chopped
  • 0.25 cup red onion, finely diced
  • Salt and pepper to taste Season to preference.

Equipment

  • 1 Dutch oven

Method
 

Cook and cool the potatoes
  1. Boil the cubed red potatoes in a Dutch oven until tender, 10-15 minutes at a rolling boil, then drain in a colander.
  2. Spread the potatoes out to cool to room temperature, about 10-15 minutes, until no longer steaming (visual cue: matte, not wet from heat).
Make the mustard buttermilk dressing
  1. Whisk buttermilk, mayonnaise, sour cream, Dijon mustard, salt, and pepper in a bowl until smooth and creamy, 1-2 minutes (visual cue: no mustard streaks).
Assemble the salad
  1. Combine the cooled potatoes with fresh dill, fresh chives, and red onion, tossing gently so herbs and onion are evenly distributed.
  2. Pour the dressing over the potato mixture and toss gently until every piece looks lightly coated (visual cue: creamy sheen).
Chill and serve
  1. Refrigerate the potato salad for 2 hours, covered, to let flavors develop (visual cue: chilled, set texture).

Notes

For the best texture, cool the potatoes to room temperature before dressing so the salad stays creamy instead of watery. Store covered in the refrigerator for up to 4 days; freezing is not recommended as the dressing can break. For a lighter version, use low-fat mayonnaise and sour cream without changing the method.