If you’re on the hunt for a potato salad that feels like a warm hug on a sunny afternoon, Ina Garten’s version is your new best friend. This beauty layers tender, just-perfect white potatoes with a zesty mustard-mayo dressing that sings of fresh dill and a hint of tangy vinegar. Each bite is a celebration of textures—creamy, crisp, and herbaceous—exactly what you want at backyard barbecues, lazy picnics, or easy weeknight dinners. And because it’s Ina, the method is delightfully unfussy: simple pouring, whisking, and tossing, with no fancy equipment needed. Even if you’re a beginner in the kitchen, this salad feels like something you’ve been making for years—only this time, you get to soak up all the compliments.
I still remember the first time I made this salad for a summer get-together. I chopped the potatoes, whisked the dressing, and nervously tasted along the way, tweaking seasoning until it felt just right. When I unveiled that big bowl, friends gathered like moths to a flame—forks diving in, eyes widening at the burst of dill and the sturdy crunch of celery. It warmed my heart to see everyone smiling, full of that simple joy that good food brings. Now, every time I slice into those perfect potato wedges, I’m back in my sunny kitchen, chatting with you as if you’re right there beside me, swapping stories and savoring every bite. This isn’t just a recipe; it’s a little moment of happiness you can scoop onto your plate.
KEY INGREDIENTS IN INA GARTEN'S POTATO SALAD
Every star performance needs a great ensemble, and this potato salad is no exception. From the humblest white potato to the most aromatic herb, each component plays a vital role in creating that dreamy, creamy texture and bright flavor profile. Here’s what you’ll need:
- Small white potatoes
These tender, waxy gems hold their shape when cooked, delivering the perfect bite-sized chunks you want in a salad. Their mild flavor lets the dressing and herbs shine.
- Kosher salt
A coarse-grained seasoning that brings out the potatoes’ natural sweetness and ensures the dressing is balanced. Dissolving it in cooking water ensures even seasoning.
- Mayonnaise
The luscious base of the dressing, lending creaminess and richness. Choose a full-fat version for that classic, velvety mouthfeel.
- Dijon mustard
A Dijon’s smooth heat gives the dressing a tangy backbone, cutting through the mayo’s richness and adding depth.
- Whole-grain mustard
Studded with mustard seeds, it introduces a delightful pop of texture and a gentle rustic note.
- Fresh dill
Fragrant and bright, dill adds an herbal lift that feels quintessentially summery. It’s the green spark that enlivens every forkful.
- White wine vinegar
A mild, crisp acidifier that balances the creamy dressing, giving it a lively zip without overpowering the other ingredients.
- Celery
Thinly sliced for just the right amount of crunch. This vegetable adds a clean, refreshing snap in contrast to smooth potatoes.
- Red onion
Sharp, slightly sweet, and vibrant in color. A little bit goes a long way to add personality and bite.
- Freshly ground black pepper
The final seasoning that brings everything together, offering gentle heat and spice on the finish.
HOW TO MAKE INA GARTEN'S POTATO SALAD
Rolling up your sleeves and creating this salad is as satisfying as taking that first creamy, tangy bite. Follow these steps for potato salad bliss:
1. 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 about 10 to 15 minutes, until the potatoes are just tender when pierced with a fork. Cooking time will depend on potato size, so keep an eye on them.
2. Drain the potatoes in a colander and set the colander over the empty pot. Cover the potatoes with a clean, dry kitchen towel, allowing them to steam for 15 to 20 minutes. This step removes extra moisture for a fluffier texture.
3. Meanwhile, in a small bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, chopped dill, and white wine vinegar until smooth. Set this dressing aside to let the flavors marry.
4. When the potatoes are cool enough to handle, cut them into bite-sized pieces and transfer them to a large mixing bowl. Handle them gently to keep the pieces intact.
5. Add the chopped celery and red onion to the bowl with the potatoes, and toss gently to combine without mashing any chunks.
6. Pour the mayonnaise dressing over the potatoes and vegetables, and toss gently again to ensure every piece is evenly coated in the creamy mixture.
7. Taste the salad and season generously with additional salt and freshly ground black pepper, adjusting to your personal preference. Don’t be shy—this is where it really comes to life.
8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld and deepen. This resting time makes all the difference.
9. Serve chilled or at room temperature, spooning the salad onto your favorite platter. Whether it’s alongside grilled meats or tucked into a sandwich, this potato salad is bound to be the star of the show.
SERVING SUGGESTIONS FOR INA GARTEN'S POTATO SALAD
When you’re ready to show off this salad, presentation and pairings can take it to the next level. Whether you’re hosting a backyard BBQ or a cozy family dinner, these ideas will ensure your potato salad shines:
- Serve the salad on a large wooden board surrounded by bright slices of lemon and extra dill sprigs. The contrast of colors makes for an irresistible spread, and your guests can jazz up their portions with a squeeze of lemon for a citrusy twist.
- Pair with grilled meats such as lemon-herb chicken or smoky pulled pork. The creamy, tangy salad offers the perfect counterpoint to charred flavors, creating that classic summer BBQ combo that feels like sunshine on a plate.
- Spoon the salad onto soft sandwich rolls with crisp lettuce leaves and thinly sliced turkey or ham for a hearty picnic treat. Wrapping these sandwiches in parchment paper makes them portable and picture-perfect for park lunches.
- Create a light lunch by layering the salad atop a bed of mixed baby greens, drizzling with extra virgin olive oil and fresh lemon juice. Garnish with halved cherry tomatoes for a pop of color and an extra hint of sweetness.
HOW TO STORE INA GARTEN'S POTATO SALAD
Potato salad is best enjoyed fresh, but if you find yourself with leftovers (lucky you!), here’s how to keep it tasting its best over the next few days:
- Airtight container: Transfer the salad into a lidded, airtight container. Press a piece of plastic wrap directly onto the surface of the salad before sealing to limit exposed air and prevent the dressing from turning watery.
- Chill promptly: Always refrigerate within two hours of mixing. Keeping the salad at or below 40°F slows bacterial growth and maintains the best flavor and texture.
- Separate dressing: If you anticipate storing for more than a day, consider removing a small portion of undressed potatoes before adding the mayo mixture. Store the dressing in a separate small jar and stir it in just before serving to preserve that creamy texture.
- Consume within 3 days: While sturdily built, this mayonnaise-based salad is at its peak for up to three days in the fridge. Beyond that, the potatoes can start to break down and the flavors soften, so plan to enjoy within that window.
CONCLUSION
Ina Garten’s Potato Salad is more than just a side dish—it’s a celebration of fresh ingredients, simple techniques, and the joy of sharing good food with loved ones. We’ve covered everything: from choosing the best small white potatoes and whisking that tangy mayo-mustard dressing, to steaming the potatoes to perfection and allowing time for flavors to meld. You’ve also got my personal tips for showcasing the salad on your table, whether it’s under the sun at a picnic or alongside a cozy indoor dinner spread. Remember, you can print and save this article for easy reference—keep it tucked into your favorite recipe binder or pinned to the fridge whenever you need a foolproof, crowd-pleasing side. And don’t forget, if you scroll down you’ll find a handy FAQ to answer any lingering questions before you dive in.
I’d love to hear how your salad turns out! If you have any questions about the process, tweaks you tried, or just want to share your own stories, please drop a comment below. Did you sneak in some bacon or hard-boiled eggs? Did you swap dill for chives or parsley? Your feedback, questions, and anecdotes help this little corner of the internet feel like we’re all cooking side by side—so let me know how it goes!
Ina Garten’s Potato Salad
Description
This potato salad features tender white potatoes enveloped in a tangy mayo-mustard dressing, studded with fresh dill, crisp celery, and red onion for a refreshing crunch. Ideal for summer gatherings!
Ingredients
Instructions
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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 about 10 to 15 minutes, until the potatoes are just tender when pierced with a fork. The cooking time will depend on the size of the potatoes.
-
Drain the potatoes in a colander and place the colander over the pot. Cover the potatoes with a clean, dry kitchen towel, allowing them to steam for 15 to 20 minutes.
-
Meanwhile, in a small bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, dill, and white wine vinegar. Set this dressing aside.
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When the potatoes are cool enough to handle, cut them into bite-sized pieces and place them in a large mixing bowl.
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Add the celery and red onion to the bowl with the potatoes, and toss gently to combine.
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Pour the mayonnaise dressing over the potatoes and vegetables, and toss gently to coat them evenly.
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Taste the salad and season generously with salt and freshly ground black pepper, adjusting to your preference.
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Cover the bowl with plastic wrap and refrigerate the potato salad for at least 30 minutes to let the flavors meld.
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Serve chilled or at room temperature, and enjoy as a side dish for your favorite main course.
Note
- For an extra flavor dimension, try adding crumbled bacon or hard-boiled eggs to the salad.
- Fresh dill can be substituted with other herbs like parsley or chives, depending on your preference.
- Be careful not to overcook the potatoes to avoid a mushy texture in your salad.
- This salad pairs well with grilled meats or sandwiches, making it perfect for barbecues or picnics.
- It is best consumed fresh, but can be stored in the refrigerator for up to 3 days.
