Dill Potato Salad with Mustard and Buttermilk Dressing
User Reviews
4.9
Dill Potato Salad with Mustard and Buttermilk Dressing
Description
Potatoes are cooked in salted water until tender, then cooled and cut into chunks. The dressing comprises mayonnaise, buttermilk, chopped dill, Dijon mustard, whole grain mustard, and seasoning, whisked to a smooth consistency. Some dressing is reserved to add before serving, keeping the salad creamy and fresh. The potatoes are mixed with diced celery and red onion for crunch and bite, then combined with most of the dressing for the initial chill.
The salad is refrigerated for at least an hour or overnight, allowing flavors to develop and the potatoes to absorb the dressing. Just before serving, the reserved dressing is mixed in for freshness and extra creaminess. Fresh green onions can garnish the salad for added color and mild onion flavor. The result is a balanced salad with herbaceous, tangy, and creamy notes that pairs well with various main dishes.
Buttermilk substitutes like milk with vinegar or plain yogurt work well if buttermilk is unavailable. For dairy-free versions, omit buttermilk and adjust with extra mayo and acidity sources such as vinegar or lemon juice. Using larger red potatoes rather than baby potatoes can reduce cost, though baby potatoes cook faster.
Ingredients
- 3 lbs. potato red
- 3/4 cup mayonnaise
- 1/3 cup buttermilk see notes for substitute
- 1/4 cup dill roughly chopped, fresh
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- kosher salt
- black pepper
- 2 ribs celery diced
- 1/2 cup red onion diced
- green onion optional, for garnish
Instructions
- 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.
Notes
- Baby red potatoes cook faster but are more expensive; using larger red potatoes can save money though cooking time will be longer.
- If you don't have buttermilk, substitute with 1 cup milk plus 2 tablespoons vinegar or use plain yogurt as an alternative.
- For a dairy-free or Whole30/Paleo version, omit buttermilk and increase mayo with added vinegar, lemon juice, or pickle juice for acidity.
- Nutrition information excludes added seasoning, optional ingredients, and brand variations; calculate separately if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 226mg | 9% |
| Potassium | 839mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 16.9mg | 19% |
| Calcium | 40mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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