There’s something undeniably nostalgic about a creamy, perfectly seasoned potato salad. Ina Garten’s Potato Salad captures that essence with its vibrant flavors and delightful textures. Imagine biting into tender potatoes mingled with fresh herbs, tangy mustard, and a hint of sweetness. It’s the kind of dish that turns summer picnics into memorable feasts. For more inspiration, check out this snacks and appetizers recipe.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use other types of potatoes in Ina Garten’s Potato Salad?
- How can I make this potato salad vegan?
- What should I serve with Ina Garten’s Potato Salad?
- 📖 Recipe Card
I remember the first time I made Ina’s Potato Salad for a family gathering. The way everyone savored each bite while exchanging stories made it feel like summer had officially begun. This recipe is perfect for barbecues, potlucks, or simply enjoying on a sunny afternoon.
Why You'll Love This Recipe
- This scrumptious potato salad is incredibly easy to prepare and requires minimal ingredients
- The unique flavor profile balances creaminess with zesty herbs, making it irresistible
- The colorful presentation adds a festive touch to any table setting
- Versatile enough for any occasion, it’s a crowd-pleaser that adapts well to personal tastes
Every time I serve this dish at gatherings, I can count on my friends begging for seconds.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Yukon Gold Potatoes: These creamy potatoes hold their shape well after boiling and provide a buttery texture.
- Mayonnaise: Use good-quality mayonnaise for creaminess; homemade adds an extra layer of flavor.
- Dijon Mustard: A spoonful of Dijon mustard enhances the flavor profile with its tangy kick.
- Fresh Herbs (Dill and Parsley): Fresh herbs bring brightness and vibrancy to your potato salad; opt for garden-fresh if possible.
- Red Onion: Finely diced red onion adds crunch and sharpness, perfectly complementing the creamy potatoes.
- Celery: Chopped celery provides crunch and freshness in every bite; don’t skip this essential ingredient.
- Salt and Pepper: Use generous amounts of salt and freshly ground pepper to enhance flavors throughout the dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep the Potatoes: Start by washing 2-3 pounds of Yukon Gold potatoes thoroughly. Cut them into evenly sized chunks to ensure they cook uniformly in boiling water.
Boil the Potatoes: Place the potato chunks in a large pot filled with cold water. Add a generous pinch of salt before bringing it to a boil over medium-high heat. Cook until fork-tender, about 15-20 minutes.
Cool and Chop: Drain the cooked potatoes in a colander and let them cool slightly. Once cool enough to handle, chop them into bite-sized pieces. This cooling period helps prevent mushiness later on.
Create the Dressing: In a large bowl, mix together 1 cup of mayonnaise and 3 tablespoons of Dijon mustard. Stir until smooth, then season with salt and pepper to taste for that perfect zing.
Toss Everything Together: Gently fold the chopped potatoes into the dressing along with diced red onion, chopped celery, and fresh herbs like dill and parsley—be careful not to mash those lovely potatoes!
Chill Before Serving: Cover your potato salad with plastic wrap or transfer it to an airtight container. Chill in the refrigerator for at least an hour before serving; this allows all those wonderful flavors to meld beautifully.
Now you have Ina Garten’s Potato Salad ready to impress at your next gathering! Enjoy every creamy bite as you reminisce about summer days spent outdoors with family and friends!
You Must Know
- Ina Garten’s Potato Salad is not just any salad; it’s creamy, flavorful, and a guaranteed crowd-pleaser
- The balance of textures and flavors creates a delightful experience at any gathering
- Don’t be surprised if it disappears faster than you can say “yum!”
Perfecting the Cooking Process
Start by boiling the potatoes until tender; this ensures they soak up all the flavors. While they cool, prepare the dressing and chop your veggies to save time. Assemble everything once the potatoes are at room temperature for the best flavor.
Add Your Touch
Feel free to swap out regular mayonnaise for Greek yogurt for a lighter twist. You can also add fresh herbs like dill or parsley for an aromatic kick. A sprinkle of paprika adds color and a hint of spice.
Storing & Reheating
Store leftover potato salad in an airtight container in the fridge for up to three days. If you need to reheat it, warm it gently in the microwave but be careful not to overdo it; nobody likes mushy potatoes.
Chef's Helpful Tips
- To achieve creamy perfection, let the potatoes cool before mixing in the dressing; this allows absorption
- Experiment with different add-ins like bacon bits or diced pickles for extra flavor
- Use waxy potatoes for a firmer texture that holds up well in salads
Sharing this recipe reminds me of my first summer cookout with friends where I nervously brought my version of Ina’s salad. Everyone loved it, and I felt like a culinary rockstar that day!
FAQ
Can I use other types of potatoes in Ina Garten’s Potato Salad?
Yes, Yukon Gold or red potatoes work wonderfully due to their creaminess.
How can I make this potato salad vegan?
Swap mayonnaise for vegan mayo or mashed avocado for a creamy texture.
What should I serve with Ina Garten’s Potato Salad?
This dish pairs beautifully with grilled meats, sandwiches, or as part of a picnic spread.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Ina Garten’s Creamy Potato Salad
- Total Time: 35 minutes
- Yield: Approximately 6 servings 1x
Description
Delight in Ina Garten’s creamy potato salad, a perfect blend of tender Yukon Gold potatoes, zesty Dijon mustard, and fresh herbs. This nostalgic dish is ideal for summer picnics, barbecues, or family gatherings, transforming simple ingredients into a crowd-pleaser that everyone will love. Enjoy the vibrant flavors and textures with every bite!
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 cup mayonnaise
- 3 tablespoons Dijon mustard
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup red onion, finely diced
- 1/2 cup celery, chopped
- Salt and pepper to taste
Instructions
- Wash and cut the Yukon Gold potatoes into even chunks. Boil in salted water for 15-20 minutes until fork-tender.
- Drain and let cool. Once cool enough to handle, chop into bite-sized pieces.
- In a large bowl, mix mayonnaise and Dijon mustard until smooth. Season with salt and pepper.
- Gently fold the cooled potatoes into the dressing along with red onion, celery, dill, and parsley.
- Chill for at least one hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
