Dill Potato Salad with Mustard Buttermilk Dressing

Dill Potato Salad with Mustard Buttermilk Dressing

Dill Potato Salad with Mustard and Buttermilk Dressing


  • 3 lbs. red potatoes
  • 3/4 cup mayonnaise
  • 1/3 cup buttermilk see notes for substitute
  • 1/4 cup fresh dill roughly chopped
  • 1 tablespoon dijon mustard
  • 1 tablespoon whole grain mustard
  • kosher salt
  • black pepper
  • 2 ribs celery diced
  • 1/2 cup red onion diced
  • Green onions for garnish optional


  • Place the potatoes in a large pot and cover with water. Add a generous amount of kosher salt (about 2 tablespoons) and bring to a boil. Turn the heat down and simmer until tender (pierce with a fork to check doneness, about 30 minutes). Strain, and allow to cool until you can handle them.
  • Meanwhile, whisk together mayo (3/4 cup), buttermilk (1/3 cup), fresh chopped dill (1/4 cup), dijon mustard (1 tablespoon), whole grain mustard (1 tablespoon), and kosher salt and black pepper to taste in the bottom of a large bowl.
  • Set aside about half of the dressing in a small bowl or container. Cover and refrigerate.
  • When potatoes are cool enough to handle (after about 10 minutes), cut them into approximately 1-inch pieces. Add them to the dressing along with the 2 ribs diced celery and 1/2 cup red onions.
  • Refrigerate for at least an hour before serving (or overnight). Just before serving, mix the remaining dressing into the potato salad. Garnish with green onions, if desired.

Source recipe and image credit

Leave a Reply

Your email address will not be published. Required fields are marked *