- Bring a pot of salted water to a boil. Add potatoes and cook until just tender, about 25 minutes. Drain and set aside to cool. Return water to boiling, then add peas. Cook 3 minutes, then drain and cool to room temperature. Once potatoes have cooled, slice into quarters.
- Make the dressing: In a small bowl, whisk together buttermilk and greek yogurt. Stir in remaining ingredients, reserving 1 tablespoon of dill for garnish. The dressing should be a liquid, rather than a pudding-like consistency; add more buttermilk if necessary.
- Assemble the potato salad: Add cooled potatoes and peas to a serving bowl. Using a wooden spoon, gently fold in dressing until coated. Cover and chill until ready to serve. Garnish with remaining dill before serving.
From The Sweet Life.