Description

Ina Garten’s Potato Salad is a creamy, flavorful classic side dish featuring tender boiled white potatoes tossed in a tangy mayonnaise and mustard dressing, accented with fresh dill, celery, and red onion. This easy and quick recipe yields a perfectly balanced potato salad ideal for picnics, barbecues, and family gatherings.

Ingredients

Scale

Potatoes

3 pounds small white potatoes

Dressing

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

Add-ins

1/2 cup chopped celery
1/2 cup chopped red onion

Instructions

Boil the Potatoes: Place the 3 pounds of small white potatoes into a large pot of salted water over high heat. Bring the water to a boil, then reduce heat to medium and simmer the potatoes for 10 to 15 minutes until a fork or skewer pierces them easily with no resistance.
Steam the Potatoes: Drain the potatoes in a colander placed over the pot. Cover the pot with a dry kitchen towel and let the potatoes steam for 15 to 20 minutes, allowing them to dry out and become fluffier.
Prepare the Dressing: While the potatoes steam, whisk together 1 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons Dijon mustard, 2 tablespoons whole-grain mustard, 1/2 cup chopped fresh dill, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until smooth and well combined.
Peel and Slice the Potatoes: Once the potatoes are cool enough to handle, peel them and slice into halves or quarters depending on their size to ensure bite-sized pieces.
Toss the Salad: Place the sliced potatoes into a large bowl. Pour the prepared dressing over the potatoes and gently toss to coat evenly. Add 1/2 cup chopped celery, 1/2 cup chopped red onion, 2 teaspoons salt, and 1 teaspoon pepper, then toss again to combine all ingredients thoroughly.
Chill and Serve: Cover the bowl with plastic wrap and refrigerate the potato salad for at least 30 minutes to a few hours to allow the flavors to meld beautifully. Serve chilled or at room temperature and enjoy this classic creamy potato salad.

Notes

Use small white potatoes for tender texture and better flavor absorption.
Steaming the potatoes after boiling helps achieve fluffier texture.
Adjust the seasoning after tossing to your taste preference.
This salad can be made a day ahead and improves in flavor after resting in the fridge.
For a lighter version, substitute mayonnaise with Greek yogurt.
Make sure to peel the potatoes before slicing to improve texture and presentation.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Boiling and No-Cook
Cuisine: American

Keywords: Ina Garten, potato salad, classic potato salad, creamy potato salad, picnic recipes, easy side dish, summer salad