Dinner

Ina Garten’s Potato Salad (Easy Recipe) Recipe

ByMatteo Rossi January 12, 2026January 12, 2026

Introduction

Ina Garten’s Potato Salad is a creamy, flavorful twist on a classic side dish. With a tangy mustard dressing and fresh dill, this recipe is perfect for picnics, barbecues, or any family meal. Ready in just 25 minutes, it’s both easy and delicious.

A white bowl filled with creamy potato salad showing about two layers of chunky potato pieces coated in a thick, white dressing; the potatoes have a light golden-brown skin with a soft, yellow inside. Mixed within are small bits of light green celery, tiny pieces of purple onion, and scattered bright green dill leaves that add fresh color. A silver spoon rests inside the bowl, slightly covered by the salad, and the bowl sits on a white marbled surface with a soft cream cloth partially visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds small white potatoes
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
3 teaspoons salt, divided
2 teaspoons freshly ground black pepper, divided
1/2 cup chopped celery
1/2 cup chopped red onion

Instructions

Step 1: Place the potatoes in a large pot of salted water over high heat. Bring to a boil, then reduce the heat to medium and simmer for 10 to 15 minutes, until the potatoes are tender when pierced with a fork or skewer.
Step 2: Drain the potatoes in a colander and place the colander over the pot. Cover the pot with a dry kitchen towel and let the potatoes steam for 15 to 20 minutes.
Step 3: Meanwhile, whisk together mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, chopped dill, 1 teaspoon salt, and 1 teaspoon pepper until smooth and well combined.
Step 4: Once the potatoes are cool enough to handle, peel them and slice into halves or quarters, depending on their size.
Step 5: Place the sliced potatoes in a large bowl. Pour the dressing over and toss gently to coat. Add the chopped celery, red onion, 2 teaspoons salt, and 1 teaspoon pepper, then toss again to combine.
Step 6: Cover the bowl and refrigerate for 30 minutes to a few hours to allow the flavors to meld. Serve chilled or at room temperature. Enjoy!

Tips & Variations

Use Yukon Gold potatoes for a creamier texture if you prefer.
Substitute Greek yogurt for part of the mayonnaise to lighten the salad.
Add chopped hard-boiled eggs for extra protein and texture.
Fresh herbs like parsley or chives can be mixed in for additional flavor.
Drain the potatoes well after steaming to prevent a watery salad.

Storage

Store the potato salad covered in the refrigerator for up to 3 days. Stir gently before serving. It can be eaten chilled or at room temperature. Avoid freezing as the texture may change.

How to Serve

A close-up view of a white bowl filled with chunky potato salad, showing three main layers: the base layer of rough, golden potato chunks with skins on, mixed with small pieces of light green celery; the middle layer of creamy, white dressing that coats all the ingredients evenly, with specks of black pepper and mustard visible; the top layer scattered with bright green fresh dill sprigs and tiny bits of pale purple onion, adding color and texture. A silver spoon rests on the right side inside the bowl, all placed on a white marbled surface with a soft white cloth visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, making it a few hours or even the day before helps the flavors blend beautifully. Just keep it refrigerated and give it a gentle toss before serving.

What if I don’t have buttermilk?

You can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using to mimic the tanginess.