A perfect side for warm weather dining
This Creamy Dijon Dill Potato Salad includes tender baby potatoes in an herbaceous dill dressing that’s perfectly creamy thanks to a combination of buttermilk and mayo spiced with traditional Dijon and whole-grain mustards, a measure of celery and green onions for crunch, and a generous sprinkle of fresh lemon zest to finish. This quick and easy side dish is perfect for summer BBQs and warm weather dining — but is just as delicious all year round.
What kind of potatoes are best to use?
I prefer to use a baby potato mix that includes both red and gold potatoes (and sometimes purple too) or fingerling potatoes as they are an ideal size for boiling quickly and generally only require a single slice in half to reach my desired size. However, if you prefer, this potato salad recipe is also lovely with traditional gold or red potatoes in their larger size, you’ll just want to pre-dice them to your desired size prior to boiling so they cook more evenly.
Can I make this potato salad in advance?
Yes, absolutely! This Creamy Dijon Dill Potato Salad can be enjoyed the first day it’s made or up to 4 days afterward when stored in an airtight container in the fridge. I love prepping this recipe the night before BBQs so I have less to worry about assembling the following day. Sprinkle a little fresh dill on top and the dish will be just as pretty as it is when first served!
What should I serve this Creamy Dijon Dill Potato Salad with?
This potato salad makes a tremendous side dish for so many main courses. Some of my favorite dinners to pair it with are:
- Crab Club Sandwich
- Grilled Skirt Steak with Avocado Chimichurri Sauce
- Roasted Salmon with Feta and Herbs
- Crispy Oven-Fried Fish
- French Chicken Salad
- Mediterranean Turkey Burgers
- Pressure Cooker Boneless Beef Ribs
- Savory Pumpkin Pasties (with Sausage, Gruyere, and Cheddar)
- As a side for burgers, brats, chicken and everything grilled for summer BBQs
What tools do I need to make this recipe?
- Cutting board
- A chef’s knife
- A kitchen scale – OR – Measuring cups (for less precise measurements)
- Measuring spoons
- A citrus peeler or channel knife
- A large pot (to boil the potatoes in)
- A colander or slotted spoon
- A small mixing bowl
- A silicone spatula
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Looking for more dinner inspiration?
Love this recipe? Here are some additional side dishes that you might enjoy!
- Greek Potatoes with Whipped Feta
- Smashed Potatoes with Lemon Dill Cream Sauce
- Smashed Potatoes with Avocado Chimichurri Sauce
- Creamy Cucumber Radish Salad
- Horseradish Dill Slaw
- Spicy Cabbage Slaw
- Shaved Brussels Sprouts Salad with Blue Cheese, Cranberries, and Pecans
- Crunchy Greek Salad with Avocado and Feta
A note for special diets
This Creamy Dijon Dill Potato Salad is friendly for gluten-free diets. If you would like to make this recipe friendly for Low-FODMAP diets you’ll want to greatly lessen or omit the celery and only use the dark green parts of the green onions. The amount of buttermilk is considered Low-FODMAP (according to Monash) depending on the serving size (1 tbsp per serving).
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Creamy Dijon Dill Potato Salad
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Sides
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy Dijon Dill Potato Salad includes tender baby potatoes in an herbaceous dill dressing that’s perfectly creamy thanks to a combination of buttermilk and mayo spiced with traditional Dijon and whole-grain mustards, a measure of celery and green onions for crunch, and a generous sprinkle of fresh lemon zest to finish. This quick and easy side dish is perfect for summer BBQs and warm weather dining — but is just as delicious all year round.
Ingredients
- 3 lbs baby potatoes
- 1 tbsp Kosher salt (to salt the water)
- 100 g (about 2 stalks) celery, chopped
- 45 g (about 1/2 cup) green onion, chopped
- Zest/peel of one medium lemon
- Optional: Additional fresh dill and cracked black pepper, to top
For the dressing:
- 120 g (about 1/2 cup) buttermilk
- 100 g (about 1/2 cup) mayo
- 2 tbsp (about 7 g) fresh dill fronds (the leafy part), chopped and firmly packed
- 1 tbsp traditional Dijon mustard
- 1 tbsp whole-grain mustard
- 1 1/2 tsp Kosher salt, divided
- Cracked black pepper, to taste
Instructions
- Add the potatoes to a large pot and cover with cool water. Add 1 tbsp Kosher salt and bring to a boil over high heat. Once the water has reached a boil, lower the heat just enough to maintain a steady simmer. Cook until just fork-tender, around 15-minutes once they’re lowered from boil to simmer. Strain into a colander or move to a clean prep bowl with a slotted spoon and reserve to the side to cool.
- In a small mixing bowl, combine the buttermilk, mayo, dill, traditional Dijon, whole grain mustard, the remaining 1 1/2 tsp Kosher salt, and pepper to taste. Reserve to the side.
- Once potatoes have cooled, slice each in half (or more if they are on the large side) and add to a large mixing bowl along with the celery, green onions, and reserved dressing.
- Garnish with lemon peel. Optionally, I like to add few additional cracks of black pepper and a sprinkle of additional fresh dill on top before serving. Serve immediately or store in an air-tight container in the refrigerator for up to 4 days.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 2 g
- Sodium: 462 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 16 mg
Keywords: potatoes, potato salad, dill, buttermilk
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