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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


This Creamy Dijon Dill Potato Salad includes tender baby potatoes in a creamy and herbaceous dill dressing with buttermilk and mayo spiced with Dijon and whole-grain mustards. Fresh celery and green onions lend a crunchy texture, and a generous sprinkle of fresh lemon zest adds brightness. This quick and easy side dish is perfect for summer BBQs and warm weather dining -- but is just as delicious all year round.


  • 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


  1. Start by adding the baby potatoes to a large pot and cover them with cool water. Sprinkle in 1 tablespoon of Kosher salt and bring the water to a boil over high heat.
  2. Once the water is boiling, reduce the heat slightly to maintain a steady simmer. Cook the potatoes for about 15 minutes or until they are just fork-tender. Strain them into a colander or transfer them to a clean prep bowl using a slotted spoon. Set them aside to cool.
  3. In a small mixing bowl, combine the buttermilk, mayo, dill, traditional Dijon, whole grain mustard, the remaining 1 ½ teaspoons of Kosher salt, and season with pepper to taste. Set the dressing aside.
  4. Once the potatoes have cooled, slice each one in half (or more if they are large) and place them in a large mixing bowl. Add the celery, green onions, and the reserved dressing to the bowl.
  5. Give everything a gentle toss to coat the potatoes and vegetables evenly with the creamy dressing.
  6. For an extra touch of freshness, garnish the potato salad with lemon peel. You can also add a few additional cracks of black pepper and a sprinkle of fresh dill on top before serving, if desired. The Creamy Dijon Dill Potato Salad is now ready to be enjoyed! Serve it immediately or store it in an airtight container in the refrigerator for up to 4 days.


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.


  • 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