This dill potato salad is creamy, tangy, and packed with fresh herb flavor. Tender red potatoes are tossed with celery and red onion, then coated in a dressing made with mayonnaise, buttermilk, fresh dill, Dijon mustard, and whole grain mustard.
The recipe uses a clever two-stage dressing method. Half of the dressing goes onto the warm potatoes, while the other half is refrigerated and mixed in just before serving. This keeps the finished salad creamy even after the potatoes have chilled.
Prep Time: 15 minutes
Cook Time: 30 minutes
Chilling Time: At least 1 hour
Servings: 8
Calories: 277 kcal per serving
A few details make this version especially useful for gatherings and make-ahead meals.
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The recipe uses simple ingredients, but the timing of the dressing makes a real difference.
- Fresh dill gives the salad a bright herbal flavor.
- Dijon and whole grain mustard add two different layers of tang.
- Buttermilk loosens the mayonnaise and adds extra acidity.
- Celery and red onion provide crisp texture against the tender potatoes.
- Half of the dressing is saved until serving, helping the chilled salad stay creamy.
- The salad can be refrigerated overnight, making it useful for preparing ahead.
Why Red Potatoes Work So Well Here
Red potatoes are a good match for this style of potato salad because they hold together well after boiling. You want them tender enough for a fork to slide through easily, but still sturdy enough to cut into approximately 1-inch pieces.
The recipe starts with whole potatoes rather than cutting them before boiling. Place all 3 lbs. red potatoes into a large pot, cover them with water, and season the water generously with kosher salt.
Once the water reaches a boil, lower the heat and let the potatoes simmer for about 30 minutes. Their size can affect how quickly they soften, so the fork test is the most useful cue in the supplied method.
A fork should pierce the potato easily when it is ready.
After draining, the potatoes rest until they’re cool enough to handle. The recipe gives about 10 minutes for this cooling period before they’re cut.
The recipe notes also include a simple money-saving option. Baby red potatoes can cook faster, but larger red potatoes are usually less expensive. Since the potatoes are cut after cooking, either size can work with the same salad.
Fresh Dill And Two Mustards Build The Flavor
Dill is the main herb in this potato salad, and the recipe uses 1/4 cup fresh dill. It brings a fresh, grassy flavor that works naturally with creamy mayonnaise, sharp mustard, and potatoes.
The dressing also uses two styles of mustard.
Dijon mustard gives the mixture a smooth, sharp flavor. Whole grain mustard adds a slightly different mustard character and visible texture. Using 1 tablespoon of each keeps one type from dominating the dressing.
Buttermilk is another important part of the mixture. The recipe uses 1/3 cup alongside 3/4 cup mayonnaise. This loosens the dressing and gives it acidity, so the salad doesn’t rely on mayonnaise alone for its texture.
Kosher salt and black pepper are added to taste, giving you room to adjust the final seasoning.
These are the ingredients doing most of the work.
Each of these ingredients affects either the texture or the balance of the dressing.
- Red potatoes: They form the base of the salad and stay substantial after boiling and cutting.
- Mayonnaise: The 3/4 cup mayonnaise creates the creamy foundation of the dressing.
- Buttermilk: The 1/3 cup buttermilk thins the mayonnaise and adds tang.
- Fresh dill: This is the main herb and gives the potato salad its defining flavor.
- Dijon mustard: It adds smooth mustard sharpness to the dressing.
- Whole grain mustard: It adds another layer of mustard flavor and texture.
- Celery and red onion: These vegetables provide crisp bites that contrast with the soft potatoes.
Why The Dressing Is Added Twice
The most distinctive part of this dill potato salad is the way the dressing is divided.
After whisking the full amount of dressing, you set aside about half in a separate container and refrigerate it. The remaining half stays in the large bowl.
Once the potatoes have cooled for about 10 minutes and have been cut into approximately 1-inch pieces, they’re added directly to that first portion of dressing along with the celery and red onion.
Then the salad is refrigerated for at least an hour, or overnight.
Just before serving, the reserved dressing is mixed back into the chilled potato salad.
This matters because potatoes can absorb some of the dressing while they rest. Saving part of it gives you an easy way to refresh the creamy coating at the end instead of adding all of the dressing at once.
This two-stage method also works well for an overnight chill because the final portion of dressing stays separate until you’re ready to serve.
Give The Salad Enough Time To Chill
This isn’t a potato salad that should be served immediately after mixing.
Once the cooked potatoes, celery, and red onion are combined with the first half of the dressing, the salad needs to refrigerate for at least 1 hour. The recipe also allows you to leave it overnight.
That resting period gives the salad time to cool completely before the reserved dressing is added.
If you’re preparing food for a gathering, this also makes the timing easier. You can cook and assemble the main portion earlier, keep both the salad and reserved dressing refrigerated, then combine them shortly before serving.
The green onions are optional and are added as a garnish at the end.
Dill Potato Salad Ingredients
The ingredient list is short, so the quality of the potatoes, dill, and dressing has a noticeable effect on the final salad. Fresh dill is used rather than dried dill, while the combination of Dijon and whole grain mustard gives the dressing more depth.
For the Potato Salad
The potatoes, celery, and red onion form the main salad mixture.
These ingredients create the base and crisp vegetable texture.
- 3 lbs. red potatoes
- 2 ribs celery, diced
- 1/2 cup red onion, diced
- Green onions for garnish, optional
For the Creamy Dill Dressing
The dressing combines mayonnaise and buttermilk with plenty of dill and two kinds of mustard.
Whisk everything together before dividing the dressing into two portions.
- 3/4 cup mayonnaise
- 1/3 cup buttermilk
- 1/4 cup fresh dill, roughly chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- Kosher salt, to taste
- Black pepper, to taste
How To Make Dill Potato Salad
The process is straightforward, but don’t skip the cooling and chilling stages. They are part of the supplied method and help create the final texture.
Start with the potatoes, prepare the dressing while they cook, then combine everything in stages.
Follow this order so half of the dressing remains reserved for the final mix.
- Cook the potatoes. Put 3 lbs. red potatoes in a large pot and cover them with water. Add a generous amount of kosher salt, about 2 tablespoons, and bring the water to a boil. Reduce the heat and simmer for about 30 minutes, until the potatoes are tender and a fork slides in easily.
- Drain and cool. Strain the potatoes and allow them to cool until they’re comfortable to handle.
- Whisk the dressing. While the potatoes cool, whisk 3/4 cup mayonnaise, 1/3 cup buttermilk, 1/4 cup roughly chopped fresh dill, 1 tablespoon Dijon mustard, 1 tablespoon whole grain mustard, and kosher salt and black pepper to taste in the bottom of a large bowl.
- Reserve half. Transfer about half of the dressing to a small bowl or container. Cover it and refrigerate it for later.
- Cut the potatoes. After the potatoes have cooled for about 10 minutes, cut them into approximately 1-inch pieces.
- Combine the salad. Add the potato pieces to the dressing left in the large bowl. Add 2 ribs diced celery and 1/2 cup red onions, then combine.
- Chill the salad. Refrigerate for at least 1 hour before serving. You can also refrigerate it overnight.
- Add the reserved dressing. Just before serving, mix the refrigerated dressing into the potato salad. Garnish with green onions if desired.
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Try one of these fresh and flavorful salad recipes next.
Dill Potato Salad
Ingredients
Method
- Cook the potatoes. Put 3 lbs. red potatoes in a large pot and cover them with water. Add a generous amount of kosher salt, about 2 tablespoons, and bring the water to a boil. Reduce the heat and simmer for about 30 minutes, until the potatoes are tender and a fork slides in easily.
- Drain and cool. Strain the potatoes and allow them to cool until they’re comfortable to handle.
- Whisk the dressing. While the potatoes cool, whisk 3/4 cup mayonnaise, 1/3 cup buttermilk, 1/4 cup roughly chopped fresh dill, 1 tablespoon Dijon mustard, 1 tablespoon whole grain mustard, and kosher salt and black pepper to taste in the bottom of a large bowl.
- Reserve half. Transfer about half of the dressing to a small bowl or container. Cover it and refrigerate it for later.
- Cut the potatoes. After the potatoes have cooled for about 10 minutes, cut them into approximately 1-inch pieces.
- Combine the salad. Add the potato pieces to the dressing left in the large bowl. Add 2 ribs diced celery and 1/2 cup red onions, then combine.
- Chill the salad. Refrigerate for at least 1 hour before serving. You can also refrigerate it overnight.
- Add the reserved dressing. Just before serving, mix the refrigerated dressing into the potato salad. Garnish with green onions if desired.
Notes
Recipe Notes
The supplied notes include a few options if you don’t have buttermilk or need to change the dairy content. These suggestions are optional and aren’t part of the original ingredient formula.- Milk and vinegar: The notes suggest mixing 1 cup milk with 2 tablespoons vinegar as a buttermilk substitute.
- Plain yogurt: This can also be used as a buttermilk alternative.
- Dairy-free option: Omit the buttermilk and use more mayonnaise with a little vinegar, lemon juice, or pickle juice for acidity.
- Whole30/Paleo option: The supplied notes use the same dairy-free approach of omitting the buttermilk and adding more mayonnaise plus an acidic ingredient.
Buttermilk Substitutes And Recipe Notes
The supplied notes include a few options if you don’t have buttermilk or need to change the dairy content.
These suggestions are optional and aren’t part of the original ingredient formula.
- Milk and vinegar: The notes suggest mixing 1 cup milk with 2 tablespoons vinegar as a buttermilk substitute.
- Plain yogurt: This can also be used as a buttermilk alternative.
- Dairy-free option: Omit the buttermilk and use more mayonnaise with a little vinegar, lemon juice, or pickle juice for acidity.
- Whole30/Paleo option: The supplied notes use the same dairy-free approach of omitting the buttermilk and adding more mayonnaise plus an acidic ingredient.
Because these alternatives change the original dressing, treat them as optional modifications rather than the base recipe.
How To Save Money On The Potatoes
You don’t need to buy baby red potatoes for this salad.
The recipe notes point out that baby red potatoes are generally more expensive than larger red potatoes. The smaller ones may cook faster, but the larger potatoes can be a more economical choice.
Since the potatoes are eventually cut into approximately 1-inch pieces after cooking, larger red potatoes can still work well in the finished salad.
Dill Potato Salad Faq
This recipe is simple, but the two-stage dressing and chilling method can raise a few useful questions.
Can I make dill potato salad the night before?
Yes. The supplied instructions specifically allow the salad to chill overnight.
Keep the reserved half of the dressing refrigerated separately. Just before serving, mix that dressing into the chilled potato salad and add the optional green onion garnish.
How do I know when the potatoes are cooked?
Simmer them for about 30 minutes and check them with a fork.
The potatoes are ready when the fork slides in easily. This gives you a better indication of doneness than relying on time alone.
Why do I save half of the dressing?
The recipe reserves about half of the dressing so it can be mixed into the salad just before serving.
This refreshes the creamy coating after the potatoes have spent at least 1 hour, or overnight, in the refrigerator.
Can I make this potato salad without buttermilk?
The supplied notes provide several alternatives.
You can make a buttermilk substitute using 1 cup milk and 2 tablespoons vinegar, or use plain yogurt. For a dairy-free version, the notes suggest omitting the buttermilk and adding more mayonnaise with vinegar, lemon juice, or pickle juice for acidity.
Can I use large red potatoes instead of baby potatoes?
Yes.
The recipe notes mention that larger red potatoes are less expensive than baby red potatoes. Baby potatoes may cook faster, but the larger option can save money.
How long does dill potato salad need to chill?
Refrigerate the salad for at least 1 hour before serving.
You can also leave it overnight. Remember to keep about half of the dressing refrigerated separately and mix it into the salad shortly before serving.
Conclusion
This dill potato salad balances creamy mayonnaise and buttermilk with fresh dill, two kinds of mustard, crisp celery, and red onion. The potatoes stay at the center of the dish, while the divided dressing method keeps the salad creamy after chilling. With its make-ahead option and simple ingredients, it’s an easy side dish to prepare for lunches, gatherings, or a larger meal.
