One of the most expensive metabolic diseases facing dairy producers is milk fever. In addition to the costs associated with this disease, cows with milk fever are susceptible to other health problems such as retained placentas, displaced abomasums, and ketosis. Although calcium is the key mineral in controlling milk fever, the role of potassium cannot be overlooked. Elevated potassium levels have a profound impact on dietary cation-anion difference (DCAD). Many dry cow forages contain high levels of potassium that can disrupt the calcium homeostasis of close-up dry cows. These high potassium levels are often associated with fields that have been heavily fertilized with manure. Because potassium is a cation, diets with high potassium levels cause an increase in blood pH. Alkaline blood pH levels decrease the mobilization of calcium from bone, thus increasing the cow’s risk of developing milk fever. Anionic salts can be used as a method to reduce the effects of excess potassium in the diet. These acidic compounds lower incidences of milk fever by increasing calcium mobilization, but many of these products are unpalatable. The need for these anionic salts to decrease DCAD can be reduced by controlling potassium levels in forages. Forage potassium levels should be kept under 2%. Soil tests can be used to designate specific fields for production of dry cow grasses. Earlier cuttings often contain higher potassium levels than other cuttings, so later cuttings can be designated for use in dry cow rations. Finally, reducing manure application on fields can help lower forage potassium levels. Careful management of potassium levels in the field and in the dry cow diet can help reduce the risks of milk fever and other health issues.