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buttermilk dressing in a mason jar.

Buttermilk Salad Dressing

This Buttermilk Salad Dressing is quick, simple, creamy and epically delicious!! Perfect to dress coleslaw, mixed greens, cold pasta salads, steamed broccoli or asparagus spears, as a dip for crunchy vegetables, chips, or sweet potato fries. So much better than any store-bought dressing. 
Course Salad
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 10 servings - 2 1/2 cups of dressing
Calories 220kcal


  • 1 cup (240 g) mayo ( I use egg-free mayo)
  • 1 cup (240 g) sour cream
  • ½ cup (120 ml) buttermilk
  • ¼ cup (60 ml) apple cider vinegar
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground mustard (Read FAQs section above for yellow mustard)
  • ½ teaspoon garlic powder
  • 3 tablespoons granulated sugar


  • Combine all of the ingredients in a medium bowl and whisk until well combined.
  • Taste and adjust seasoning if necessary.
  • Cover and refrigerate until ready to serve.


Store: Keep the dressing well covered in the refrigerator for up to 2 weeks. 
Mayo: Use eggless mayo if you are egg intolerant or allergic. 
Extra Tips:
  • Use full-fat mayo, sour cream, and buttermilk. It makes the dressing creamy and rich.
  • Adjust the consistency to your liking. For a thinner salad dressing consistency, use more buttermilk. For a thicker dressing to dip with veggies, use less buttermilk. I recommend adding a little at a time until the dressing has reached your desired consistency.
  • Let it sit in the fridge for a few minutes to help the flavors marinate together. The longer it sits, the more flavor it will have.
5 Twists You Can Apply to This Recipe:
  • Blue Cheese: Add 2 ounces of crumbled blue cheese.
  • Greek: Add 2 ounces crumbled feta cheese and 1 tablespoon chopped dill.
  • Herbs: Add 3 tablespoons fresh minced parsley and/or cilantro
  • Spicy: Add a tablespoon of hot sauce and/or use cayenne pepper instead of black pepper.
  • Caesar: Add 2 minced garlic cloves and minced anchovy fillets.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 220kcal | Carbohydrates: 5g | Protein: 1g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 407mg | Potassium: 57mg | Sugar: 5g | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 0.1mg