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Ina Garten’s Classic Potato Salad Recipe

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4.4 from 9 reviews

Ina Garten’s Potato Salad is a classic, creamy side dish perfect for gatherings and picnics. Made with tender boiled potatoes, a tangy and flavorful dressing featuring mayonnaise, buttermilk, Dijon and whole-grain mustards, and fresh dill, this easy recipe delivers a perfect balance of creaminess and crunch with celery and red onion. It’s simple to prepare, chilled to let flavors meld, and is sure to be a crowd-pleaser.

Ingredients

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

  1. Boil Potatoes: Place the potatoes in a large pot of salted water over high heat. Bring to a boil, then reduce heat to medium and simmer for 10 to 15 minutes, or until potatoes are tender when pierced with a fork or skewer.
  2. Steam Potatoes: Drain the potatoes in a colander placed over the pot. Cover with a dry kitchen towel and let them steam for 15 to 20 minutes to dry out excess moisture.
  3. Prepare Dressing: While potatoes steam, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, chopped fresh dill, 1 teaspoon salt, and 1 teaspoon black pepper until smooth and well combined.
  4. Peel and Cut Potatoes: Once cool enough to handle, peel the potatoes. Slice them into halves or quarters, depending on the size of each potato.
  5. Toss Salad: Place cut potatoes in a large bowl. Pour the prepared dressing over them and gently toss to coat. Add chopped celery, red onion, 2 teaspoons salt, and 1 teaspoon black pepper, then toss again to combine thoroughly.
  6. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to marry. Serve chilled or at room temperature for best taste.

Notes

  • Use small white potatoes for the best texture and flavor.
  • Steaming the potatoes after boiling helps remove excess moisture for a creamier salad.
  • Adjust seasoning to taste, especially salt and pepper.
  • This salad tastes better after resting for a few hours to let flavors meld.
  • Can be made a day ahead and stored covered in the refrigerator.
  • Add chopped hard-boiled eggs for an extra protein boost if desired.

Find it online: https://lauracooks.com/ina-gartens-classic-potato-salad-recipe/