Ina Garten’s Potato Salad is the kind of dish that immediately brings to mind summer barbecues and family gatherings. The potatoes are perfectly tender, not mushy, and coated in a creamy, tangy dressing that feels rich but never overwhelming. The addition of Dijon mustard gives it a subtle sharpness that balances the creaminess of the mayonnaise and sour cream, making each bite a little burst of flavor. What I love most about this recipe is how well it holds up over time. The flavors meld together even more as it sits in the fridge, making it an excellent make-ahead option for parties or picnics. The fresh herbs—parsley, tarragon, and chives—add a brightness that cuts through the richness and gives the salad a lovely depth. It’s simple but refined, and one of those recipes you’ll find yourself coming back to every summer. If you want to add your personal touch, consider tossing in a handful of crispy bacon or some hard-boiled eggs for extra texture and flavor. It’s a potato salad that will never go out of style.
Key Ingredients in Ina Garten’s Potato Salad
Each ingredient in Ina Garten’s Potato Salad plays a crucial role in creating that perfect balance of flavors. From the earthy potatoes to the bright herbs, every component adds something special to the dish. Here’s a breakdown of the key ingredients:
* Small potatoes
These tender little gems are the backbone of the salad, offering a smooth texture without being mushy. Their waxy nature helps them hold their shape even after boiling, making them the ideal choice for potato salad.
* Kosher salt
Essential for seasoning the potatoes while they cook, kosher salt enhances the flavor of every bite. It also brings out the natural sweetness in the other ingredients.
* Mayonnaise
The creamy base of the dressing, mayonnaise adds richness and smoothness, bringing everything together. It provides a velvety texture that makes the salad feel indulgent yet not too heavy.
* Dijon mustard
A splash of Dijon mustard gives the salad a subtle sharpness, cutting through the creaminess and providing a sophisticated, tangy note that complements the potatoes beautifully.
* White wine vinegar
This tangy addition helps balance out the richness of the mayo and mustard, offering a crisp, refreshing lift. The acidity from the vinegar also helps the flavors meld together as the salad sits.
* Olive oil
Adding olive oil to the dressing brings a touch of fruitiness and smoothness. It also helps to thin out the mayo, making the dressing just the right consistency to coat each potato perfectly.
* Fresh dill, chopped
Dill adds a bright, herbaceous flavor that feels distinctly fresh. Its crisp, slightly tangy flavor gives the potato salad an aromatic lift, making each bite feel even more refreshing.
* Fresh parsley, chopped
Parsley adds a clean, grassy note that brightens up the dish. It’s the perfect herb to contrast with the rich dressing, giving the salad a pop of freshness.
* Freshly ground black pepper
A dash of freshly ground black pepper brings a subtle warmth and complexity to the salad, balancing the tanginess of the mustard and vinegar with its mild heat.
* Red onion, finely chopped
Red onion adds a crunchy bite and a slight sweetness, with just enough sharpness to give the salad a little zing. It also offers a pop of color that makes the dish visually appealing.
* Celery, finely chopped
Celery provides a crisp texture and a mild, refreshing flavor that contrasts nicely with the creamy dressing and tender potatoes, giving the salad an extra dimension.
How to Make Ina Garten’s Potato Salad
1. Place the potatoes in a large pot and cover them with cold water.
This ensures that the potatoes cook evenly. The cold water gradually heats up with the potatoes, which helps them cook through without becoming too mushy.
2. Add the kosher salt to the water.
Salt in the water seasons the potatoes as they cook, enhancing their natural flavor from the inside out.
3. Bring the water to a boil over high heat.
Turn up the heat and wait for the water to come to a rolling boil. This step is crucial to getting the potatoes to cook quickly and evenly.
4. Once the water reaches a boil, reduce the heat to medium and cook the potatoes until they are fork-tender, about 15 to 20 minutes.
Lowering the heat after the boil ensures the potatoes don’t overcook or fall apart. Check the potatoes by piercing them with a fork – they should be tender but still hold their shape.
5. Drain the potatoes in a colander and set them aside to cool for a few minutes.
After cooking, drain the water and let the potatoes rest briefly so they’re cool enough to handle but still warm. The warmth helps the dressing absorb better.
6. Once the potatoes are cool enough to handle, cut them into bite-sized pieces, leaving the skins on.
The skin adds texture and flavor, so keep it on. Cutting the potatoes into bite-sized pieces makes them easier to eat and allows the dressing to coat them more thoroughly.
7. Transfer the cut potatoes to a large mixing bowl.
A large bowl gives you plenty of room to toss the potatoes with the dressing and other ingredients without making a mess.
8. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, and olive oil.
This mixture is your creamy dressing base. Whisking it together helps emulsify the ingredients, creating a smooth, cohesive dressing.
9. Pour the dressing mixture over the warm potatoes and toss gently to combine.
The warmth of the potatoes will help the dressing absorb better, creating a more flavorful salad. Be gentle to avoid breaking up the potatoes too much.
10. Add the chopped fresh dill and parsley to the bowl.
These fresh herbs bring brightness and a burst of flavor that cuts through the richness of the dressing, giving your potato salad a lively, aromatic quality.
11. Stir in the freshly ground black pepper to taste.
Freshly ground black pepper adds depth and warmth to the dish, balancing the tanginess of the mustard and vinegar.
12. Add the finely chopped red onion and celery to the bowl.
The onion provides a bit of sharpness and crunch, while the celery adds freshness and another layer of texture, balancing the creamy potatoes.
13. Carefully stir the potato salad to incorporate all the ingredients.
Stir gently to ensure everything is evenly coated with the dressing without mashing the potatoes.
14. Taste and adjust seasoning with additional salt and pepper if needed.
Always taste your dish before serving. If you feel it needs a little more salt or pepper, go ahead and add it to make the flavors pop.
15. Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving.
Letting the salad chill in the fridge allows the flavors to meld together, making each bite even more delicious.
16. Before serving, give the potato salad one last gentle stir to redistribute the dressing.
This step ensures that all the potatoes are coated with the creamy dressing, keeping the salad fresh and well-mixed.
Serving Suggestions for Ina Garten’s Potato Salad
– Pair it with grilled meats: Ina’s Potato Salad is a perfect side for your favorite summer grilled dishes, like barbecued ribs, grilled chicken, or burgers. The creamy texture of the salad balances the smoky flavors of the grill, making every bite a delight.
– Add a crunchy topping: For some extra texture and flavor, try sprinkling a little crispy bacon or toasted almonds on top before serving. It adds a delightful crunch that contrasts beautifully with the creamy potatoes and fresh herbs.
– Serve it as a picnic favorite: This potato salad is the ultimate picnic companion. Whether you’re lounging in the park or at a beach barbecue, it holds up well and gets even better after a few hours in the fridge. It’s always a crowd-pleaser and perfect for sharing!
How to Store Ina Garten’s Potato Salad
To keep your potato salad fresh and delicious for days after making it, here are a few storage tips:
– Refrigerate in an airtight container: After you’ve let the potato salad chill for at least an hour, transfer it to a sealed container. This helps lock in the flavors and keep it fresh. Make sure it’s tightly sealed to prevent any odors from other foods in the fridge from affecting the taste.
– Keep it cold for picnics: If you’re taking the salad to a picnic or barbecue, store it in a cooler with plenty of ice packs. This will keep it at a safe temperature and ensure it stays fresh throughout the day. Just be sure to refrigerate it as soon as you get home.
– Stir before serving: Potato salad can sometimes get a little *thick* after sitting in the fridge. When you’re ready to serve, give it a gentle stir to redistribute the dressing and restore its creamy texture.
With these tips, you can enjoy your potato salad for a few days, keeping all those fresh, vibrant flavors intact!
Conclusion
And there you have it—Ina Garten’s Potato Salad, the perfect dish to bring a little joy to your summer gatherings. With its creamy, tangy dressing, bright fresh herbs, and hearty potatoes, it’s a side dish that’s as comforting as it is delicious. Whether you’re hosting a barbecue, packing up a picnic, or just enjoying a simple meal at home, this potato salad is sure to make an appearance time and time again.
I hope you enjoy making this recipe as much as I do! If you try it out, I’d love to hear how it turned out for you—any tweaks or additions you made, or how it went over with your friends and family. And of course, if you need any help along the way, I’m just a message away. Happy cooking, and here’s to making memories with great food!
Ina Garten’s Potato Salad
Description
Ina Garten's Potato Salad is the perfect balance of creamy and tangy, with tender potatoes tossed in a rich mayo-dijon dressing, brightened with fresh herbs and a hint of lemon. It's a comforting, flavorful side dish that's always a crowd-pleaser!
Ingredients
Instructions
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Place the potatoes in a large pot and cover them with cold water.
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Add the kosher salt to the water.
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Bring the water to a boil over high heat.
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Once the water reaches a boil, reduce the heat to medium and cook the potatoes until they are fork-tender, about 15 to 20 minutes.
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Drain the potatoes in a colander and set them aside to cool for a few minutes.
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Once the potatoes are cool enough to handle, cut them into bite-sized pieces, leaving the skins on.
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Transfer the cut potatoes to a large mixing bowl.
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In a separate small bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, and olive oil.
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Pour the dressing mixture over the warm potatoes and toss gently to combine.
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Add the chopped fresh dill and parsley to the bowl.
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Stir in the freshly ground black pepper to taste.
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Add the finely chopped red onion and celery to the bowl.
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Carefully stir the potato salad to incorporate all the ingredients.
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Taste and adjust seasoning with additional salt and pepper if needed.
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Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving.
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Before serving, give the potato salad one last gentle stir to redistribute the dressing.
Note
- Use waxy potatoes like red or Yukon Gold for a creamier texture that holds together better.
- For a tangier dressing, adjust the amount of Dijon mustard or white wine vinegar to your taste.
- Let the potatoes cool slightly before mixing with the dressing to absorb more flavor.
- For extra crunch, consider adding chopped pickles or capers along with the celery and onion.
- This potato salad can be made a day ahead; the flavors improve after sitting in the fridge.
