Ina Garten potato salad is one of those salad recipes that has a five-star flavor. In fact, it’s one of my favorite Easter side dishes of all time. And believe me – I’ve got plenty of Easter recipes. There’s something special about this one, though. It’s just bursting with flavor!
Of course, you can always make ranch potatoes or scalloped potatoes with your extra spuds so there’s no waste. Follow it up with some yummy grape salad and you’re good to go.
Here’s what you need to know about this special dish!
What I Love About This Recipe
- It’s generously accented with fresh dill.
- This recipe has a tangy dressing jazzed up with buttermilk and two types of mustard.
How To Make Ina Garten Potato Salad Recipe
Whipping up this potato salad is easy, but it tastes like you spent all day in the kitchen! Just boil up your potatoes, chop your veggies and mix up your dressing. Throw it all together and you’re done. Of course, I like to give it some chill time in the icebox before serving.
Potato Salad Recipe Notes
This potato salad uses an interesting technique for getting the potatoes just right. First, boil the potatoes for your potato salad and then reduce the heat to simmer.
After 10-15 minutes, place hot potatoes in a colander and cover with a clean dry kitchen towel to steam. This method gets the consistency just right but don’t forget to salt your water.
Easy Potato Salad Ingredient Notes
This easy potato salad calls for fresh dill and plenty of it. Stick with the fresh stuff if possible. Dried herbs tend to be on the bitter side because their flavor is concentrated. Fresh herbs have a more delicate flavor, so we often use more of them in recipes. A half-cup of dried dill won’t taste the same as a half cup of the fresh stuff.
Tools to Make
Serving up this delicious potato salad is a labor of delicious love, but it really isn’t difficult at all. The most important tools for this recipe are a colander and a clean kitchen towel to get the potatoes just right. You may never boil potatoes the same way again!
How Long Can You Keep This In The Fridge?
Your potato salad will stay fresh and yummy for up to 3-5 days in the fridge. It’s best to store it in an airtight container and reserve the FDA recommended 2-hour serving rule. This is a mayo-based potato salad so it should live in the fridge.
Some people cover their potato salad with cling wrap and that’s ok. I prefer to use an airtight container. This helps prevent my potato salad from absorbing other odors in the fridge. A layer of cling wrap between the top and bottom of the container also helps prevent condensation build-up.
Can You Freeze This?
Unfortunately, potato salad doesn’t freeze well because it’s a mayo-based salad. The mayo just doesn’t fare well in the freezer, but it comes together so quickly this is of no consequence.
Classic Potato Salad Make Ahead Tips
Ina Garten potato salad can be served warm or cold but it’s a classic potato salad that develops even more flavor as it sits in the fridge. You can always whip up the dressing and keep it in the fridge until you’re ready to use it. I like to put it on the potatoes while they’re still warm so they can absorb the flavor as they cool.
Your potato salad has endless possibilities. It makes an awesome side dish for a holiday supper, the ideal sidekick for a summer barbecue (huli huli chicken, beer brats) or even just a tasty snack like my Mexican corn salad. I like to sprinkle flat parsley on mine to garnish before serving.
Ina Garten Potato Salad
- 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.
Fans Also Made:
More Vegetable Salad Recipes
Here’s even more vegetable salad recipes to jazz up those summer meals.
- Broccoli Salad – The tastiest way to get your greens.
- Pea Salad – Add a pop of flavor to any meal.
- Parmesan Potatoes – faster than mashed and fancier than fries!
Ina Garten potato salad is a unique and totally delicious version of the classic recipe. It’s so full-flavored it can be served warm or cold and it adds a pop of yummy to any meal. This simple recipe is easy to throw together, and it’s got layers and layers of tasty flavor.
This just may be your new favorite potato salad recipe!
[…] Sausage Roll Recipe: http://www.theowlwiththegoblet.com/2014/03/australian-sausage-rolls.html Potato Salad Recipe: https://www.gonnawantseconds.com/inas-potato-salad/ […]
My go-to potato salad
Picture is lovely. But that sure looks like flat leaf parsley…
I did make the salad with dried dill. What a great addition. Why didn’t I think of that, Austrian that I and my husband are. Well, our ancestry…..
Hi Lib. Yes, I often sprinkle some parsley to enhance photos 😉
A mon avis... says
Oh my. I just made this for our BBQ Christmas Eve dinner. I am wondering if it will even make it to my family! I am eating it, still warm, out of the bowl. The only substitution I did was to use Penzey's brand dill weed instead of fresh – it's just fantastic! Also, using an Idaho whole potato took about 25 minutes to get fork tender. Thanks for the recipe and the amazing pictures!