Ina Garten’s Potato Salad is dressed in a deliciously creamy dressing that is loaded with tons of flavor. She used creamy red potatoes and lotsa fresh Dill!
I have to tell ya, there are few things that I love more than a classic style, loaded with goodies, old-fashioned potato salad. You know the kind I’m talking about. The type your Grammy makes but loaded with extra goodies like bacon. I just can’t get enough of the stuff. But these days, I find myself in a quandary. My girlfriend introduced me to Ina’s Potato Salad. This recipe has a tangy dressing jazzed up with buttermilk and two types of mustard. Then to take the whole thing over the top, it’s generously accented with fresh dill. In my, ever so very humble opinion, Ina really does dill right! She seems to marry is with just the right ingredients and she shows absolutely no timidity. These days deciding which potato salad to make it a tough choice. But I have to admit, I love having two wonderful recipes that I know my fam will always love and devour. This Labor Day I’m to make Ina’s and I can’t wait!!!!
BTW this recipe has an interesting technique for cooking the potatoes that I haven’t seen in any other potato salad recipes. It’s simple, yet brilliant. How totally Ina!
Ina's Potato Salad
Ina Gartens Potato Salad is dressed in a deliciously creamy dressing that is loaded with tons of flavor. She used creamy red potatoes and lotsa fresh Dill!
- 3 Pounds Small White Potatoes
- 1 Cup Mayonnaise
- 1/4 Cup Buttermilk Well Shaken
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Whole Grain Mustard
- 1/2 Cup Fresh Dill Chopped
- Black Pepper
- 1/2 Cup Celery Chopped
- 1/2 Cup Red Onion Chopped
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayo, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
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More Yummy Salads……
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Grape Salad -Wonderful and unique salad, topped with roasted pecans and brown sugar!
Source: the one and only Ina Garten