Name: Ina Garten’s Classic Potato Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Cuisine: American
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

Jump to Recipe· 4.4 from 9 reviews

I absolutely adore Ina Garten’s Classic Potato Salad Recipe because it strikes the perfect balance between creamy, tangy, and fresh flavors that brighten up any meal. Every time I make it, I’m amazed at how the simple ingredients come together to create something truly special and comforting. Whether I’m hosting a backyard barbecue or preparing a casual family dinner, this potato salad always feels like the perfect, reliable crowd-pleaser.

Why You’ll Love This Ina Garten’s Classic Potato Salad Recipe

What really makes this recipe stand out to me is the beautiful combination of flavors. The creamy mayonnaise and tangy buttermilk blend beautifully with both Dijon and whole-grain mustards, giving this salad depth and a little kick without overwhelming the natural sweetness of the potatoes. Then, the fresh dill adds such a lovely herbaceous note that lifts the entire dish. Whenever I serve this, I notice how the layers of flavors invite everyone back for seconds.

The ease of preparation also makes this a go-to for me. With just a handful of straightforward ingredients and simple cooking steps like boiling and steaming the potatoes, I find that even busy weeknights or last-minute plans become no problem at all. Plus, it’s very forgiving — you can toss the salad together ahead of time and let it chill in the fridge, which intensifies the flavors and actually makes me even more excited to eat it. This is the kind of dish I always recommend for picnics, family gatherings, or any celebration where you want a classic, delicious side with minimal fuss.

Ingredients You’ll Need

The image shows a flat lay of various ingredients for a dish arranged on a white marbled surface. In the top center, there is a large white bowl filled with small, light brown potatoes with smooth skin. To the top left of the potatoes is a small white bowl filled with fresh green dill. Below the dill is a small wooden bowl containing coarse salt. In the middle left, there is a beige bowl with a creamy white liquid. Centered in the image is a white bowl full of a thick, creamy white sauce. To the right of the sauce, there is a white bowl with chopped light green celery pieces. Below the celery is a small white bowl with diced purple onions. Under the onions is a small green bowl holding whole grain mustard. At the bottom left, a small wooden bowl contains ground black pepper. All the bowls vary in size and the ingredients provide a mix of smooth, creamy, and textured looks, placed neatly in separate bowls. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe is super simple but plays an essential role in creating that perfect texture and flavor profile. From the tender white potatoes that form the base, to the bright mustard and fresh dill, every item comes together to make the salad fresh, creamy, and bursting with flavor.

3 pounds small white potatoes: I prefer small white potatoes because they hold their shape well and have a creamy texture after cooking.
1 cup mayonnaise: This provides the luscious, creamy backbone to the salad’s dressing.
1/4 cup buttermilk: Adding buttermilk brings a slight tang and smoothness to balance the richness.
2 tablespoons Dijon mustard: I love Dijon because it adds a gentle heat and smooth mustard flavor.
2 tablespoons whole-grain mustard: For bursts of texture and a slightly grittier mustard flavor.
1/2 cup chopped fresh dill: Fresh dill imparts a wonderful herbal brightness that I find essential in this salad.
3 teaspoons salt, divided: Crucial for seasoning the potatoes and dressing perfectly.
2 teaspoons freshly ground black pepper, divided: Adds just the right level of spice and warmth throughout.
1/2 cup chopped celery: This gives a crisp, refreshing crunch that contrasts beautifully with the creamy potatoes.
1/2 cup chopped red onion: The red onion adds color and a subtle sharpness that wakes up the palate.

Directions

Step 1: Place the potatoes in a large pot filled with salted water over high heat. Bring the water to a boil, then reduce the heat to medium and let the potatoes simmer gently for about 10 to 15 minutes. You want to be able to easily pierce the potatoes with a fork or skewer, indicating they’re cooked through but not falling apart.

Step 2: Drain the potatoes in a colander and position the colander over the empty pot. Cover the pot with a dry kitchen towel and let the potatoes steam for 15 to 20 minutes. This step ensures the potatoes stay fluffy and dry enough to absorb the dressing perfectly.

Step 3: While the potatoes steam, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, fresh dill, 1 teaspoon salt, and 1 teaspoon black pepper in a large bowl until everything is smooth and well combined.

Step 4: When the potatoes have cooled enough to handle, peel them carefully and slice each potato into halves or quarters depending on their size. I find that quartered pieces make for just the right mouthful.

Step 5: Add the sliced potatoes to the bowl with the dressing and gently toss to coat each piece evenly. Then add the chopped celery, red onion, 2 teaspoons salt, and 1 teaspoon black pepper. Toss the salad again until the veggies are well distributed.

Step 6: Cover the bowl with plastic wrap and refrigerate the potato salad for at least 30 minutes; I prefer leaving it a few hours or even overnight to let the flavors meld wonderfully. Serve chilled or at room temperature and enjoy!

Servings and Timing

This recipe yields about 6 to 8 generous servings, making it perfect for a medium-sized gathering or family meal. Prep time is roughly 10 minutes mostly spent chopping and mixing, while the cooking time for the potatoes is around 15 minutes. Including the steaming, dressing, and chilling time, the total time from start to finish is about 1 hour, although the chill time can be extended if you prefer deeper flavor. As a result, this recipe is both quick and flexible to fit your schedule.

How to Serve This Ina Garten’s Classic Potato Salad Recipe

A bowl filled with creamy potato salad made of roughly chopped yellow potatoes coated in a thick white dressing mixed with small pieces of red onion and celery. The salad is sprinkled with fresh green dill leaves scattered throughout. The potatoes show a soft texture with some skin left on, and the dressing has small bits of mustard seeds visible. A silver spoon rests on the right side inside the bowl. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I like to serve this potato salad alongside grilled meats like chicken or burgers during summertime barbecues, as its creamy tang creates a perfect foil for smoky, savory flavors. For a holiday or potluck, it pairs beautifully with roasted vegetables or baked ham, providing a familiar and crowd-pleasing side that’s sure to get compliments.

When it comes to presentation, I often sprinkle a few extra fresh dill sprigs on top right before serving and sometimes scatter a few sliced radishes or chopped scallions for a pop of vibrant color. I also find that serving it in a large, rustic bowl invites guests to help themselves, giving the meal a warm, communal feel. This salad is best served chilled or at room temperature, which makes it easy for me to prepare in advance without worrying about timing.

For drinks, I love pairing this with a crisp white wine like Sauvignon Blanc or a light, refreshing cocktail such as a gin and tonic with fresh herbs. For a non-alcoholic option, a sparkling lemonade or iced tea works wonderfully. No matter the occasion or beverage, this Ina Garten’s Classic Potato Salad Recipe fits right in and always elevates the meal.

Variations

I’ve often experimented with tweaking this recipe to suit different tastes or dietary needs, and it never disappoints. For example, if you want a lighter version, swapping out some or all of the mayonnaise for Greek yogurt adds creaminess with fewer calories and a nice tang. To keep it vegan, you can use vegan mayo and a plant-based buttermilk alternative, and it still turns out delicious.

Flavor-wise, I sometimes add chopped hard-boiled eggs or a splash of pickle juice for a classic deli-style twist. You can also try mixing in crispy bacon bits or substituting fresh tarragon for dill to change up the herbaceous notes. Roasting the potatoes instead of boiling them gives a different texture and deeper flavor, but I personally love the fluffy, tender quality achieved through boiling and steaming.

For a gluten-free crowd, just double-check that your mustards and mayonnaise are certified gluten-free, and you’re good to go. The recipe is naturally gluten-free as written, which is another reason I love making it for friends with dietary restrictions.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, I always store them in an airtight container in the refrigerator. It keeps wonderfully for up to 3 to 4 days, and I find the flavors actually deepen with time. Just be sure to give it a gentle stir before serving again since the dressing can settle at the bottom.

Freezing

I don’t recommend freezing this potato salad because the texture of the potatoes and the mayonnaise-based dressing can become grainy or watery after thawing. It’s best enjoyed fresh or refrigerated for a few days rather than frozen.

Reheating

This salad is designed to be served chilled or at room temperature, so reheating isn’t necessary and can actually make the potatoes break down or the dressing separate. If you prefer it slightly warmer, you can let it sit out a little while before serving or briefly warm the potatoes separately and then toss with chilled dressing.

FAQs

Can I use other types of potatoes in Ina Garten’s Classic Potato Salad Recipe?

Yes, you can substitute small Yukon Gold potatoes or red potatoes if you like, but keep in mind that starchy potatoes like russets may fall apart more during cooking, while waxy potatoes keep their shape better and provide the ideal texture.

Is it necessary to steam the potatoes after boiling?

Steaming the potatoes after boiling is an essential step in this recipe because it removes excess moisture and helps the potatoes stay fluffy rather than soggy. It also allows the dressing to cling better to the potatoes.

Can I make this potato salad a day ahead of time?

Absolutely! In fact, I highly recommend making it at least a few hours ahead or the day before to allow the flavors to meld and develop fully. Just remember to cover it and keep it refrigerated until serving.

What if I don’t have buttermilk on hand?

If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes until it thickens slightly. This works perfectly in the dressing.

Can I add other veggies to the potato salad?

Yes! I’ve experimented adding chopped bell peppers, pickles, or even green peas. They add lovely color and texture, but I like to keep it simple most times to highlight the classic flavors of this recipe.

Conclusion

If you’re looking for a reliable, crowd-pleasing, and utterly delicious side dish, Ina Garten’s Classic Potato Salad Recipe is one of my all-time favorites to make and share. Its creamy texture, vibrant flavors, and easy preparation make it a winner every single time. I can’t wait for you to try it and make it a staple in your kitchen as well!