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a large bowl filled with Creamy Dijon Dill Potato Salad next to two yellow tipped serving utensils resting on a green cloth

Creamy Dijon Dill Potato Salad

  • Author: Whip & Wander
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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