Side Dish: United States – Buttermilk-Dill Pickle Potato Salad with Whole-Grain Mustard

Serving Size: 6

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

2.2 lb (1 kg) baby Yukon gold or red potatoes
1 tbsp kosher salt, for boiling water
1 / 2 cup (120 ml) buttermilk
1 / 4 cup (60 g) plain Greek yogurt or mayonnaise
3 tbsp (45 ml) dill pickle brine, plus extra to taste
2 tbsp (30 ml) whole-grain mustard
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) honey or sugar
1 / 2 tsp celery seed
1 / 2 tsp fine sea salt, plus more to taste
1 / 2 tsp freshly ground black pepper
1 / 2 cup (75 g) finely chopped dill pickles
1 / 4 cup (10 g) fresh dill fronds, chopped
2 scallions, thinly sliced (about 1 / 3 cup / 25 g)
1 small rib celery, finely diced (about 1 / 3 cup / 40 g, optional)
Extra fresh dill and cracked black pepper, to finish

Instructions

Scrub potatoes and place in a pot; cover with cold water by 2–3 cm (1 inch). Add the kosher salt and bring to a boil. Simmer until just tender when pierced, 12–15 minutes for baby potatoes.
Drain well and return potatoes to the hot pot off heat for 2 minutes to steam-dry.
While potatoes cook, whisk the dressing in a large bowl: buttermilk, yogurt (or mayonnaise), dill pickle brine, whole-grain mustard, Dijon, apple cider vinegar, honey, celery seed, fine sea salt, and black pepper.
Halve or quarter the warm potatoes (bite-size). Add them to the bowl and toss gently so they absorb the dressing while warm.
Fold in chopped dill pickles, fresh dill, scallions, and celery (if using). Taste and adjust with a pinch more salt, extra pickle brine, or vinegar for brightness.
Let sit 20–30 minutes (or chill up to 24 hours) to meld flavors. Before serving, toss again and finish with extra dill and cracked black pepper.
Serve cool or at room temperature alongside the fried chicken to cut richness with tang and crunch.