Ina Garten potato salad is one of those salad recipes that has a five-star flavor. It’s loaded with a 1/2 cup fresh dill, a creamy homemade buttermilk dressing, just the right amount of red onion, and delicious white potatoes. It’s so fresh and creamy and every bite tastes like a little bit of summer.
Let’s make this potato salad!
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.
Ina Garten Potato Salad Ingredients
- Potatoes: I use small white potatoes or gold potatoes.
- Mayonnaise: I’m on the west coast so I use Best Foods. If you’re able to find Duke’s, I’d grab it!
- Buttermilk: This gives the dressing is delicious rich tang!
- Dijon + Whole Grain Mustard: Two different mustards, adds great complexity of flavor.
- Dill: 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 fresh stuff.
- Salt + Pepper: To round out and finish flavoring the salad.
- Celery: Adds some natural saltiness and delicious crunch.
- Red Onion: Adds a slightly sharp, yet sweet oniony flavor.
- Cooking The Potatoes: 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.
Storing + Freezing + Make +Ahead
- Storing Tips: 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.
- 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.
- 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.
- Make-Ahead Tips: This classic potato salad 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.
- Food Safety: If you’d like more info on food safety check out this link.
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.
More Vegetable Salad Recipes
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 (3 pounds) 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 mayonnaise (1 cup), buttermilk (1/4 cup), Dijon mustard (2 tablespoons), whole grain mustard (2 tablespoons), dill (1/2 cup), 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 them. Add the celery (1/2 cup) and red onion (1/2 cup), 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:
- Cooking The Potatoes: 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.