🥔 Introduction: Why This Salad Wins Every Time
Potato salad is a classic — the kind of dish that brings back memories of summer BBQs, potlucks, and family dinners. But Ina Garten’s version? Oh, it’s in a league of its own. Creamy, tangy, and bursting with fresh flavor, this isn’t your typical mayo-drenched side. Ina takes the humble potato and gives it a gourmet twist using fresh herbs, Dijon mustard, and just the right balance of crunch and cream.
What makes it shine? It’s elegant but simple, rich but refreshing — just like everything Ina does. This salad is perfect for dinner parties, weekend lunches, or whenever you want to impress with something deceptively easy.
🛒 Ingredients: What You’ll Need
Here’s your full shopping list. Stick with fresh, high-quality ingredients — it makes all the difference!
Potatoes & Main Ingredients
- 3 pounds small white or Yukon Gold potatoes (try to get uniform size)
- 1 tablespoon salt (for boiling water)
- 1 cup good mayonnaise (Ina recommends Hellmann’s or homemade)
- ¼ cup buttermilk (adds a tangy richness)
- 2 tablespoons Dijon mustard (try Maille for a smooth, balanced flavor)
- 2 tablespoons whole-grain mustard
- ½ cup chopped celery (about 2 stalks)
- ½ cup chopped red onion
- 3 tablespoons chopped fresh dill (don’t use dried – fresh is key!)
- Salt and freshly ground black pepper, to taste
👩🍳 Preparation Steps: Step-by-Step, the Easy Way
Step 1: Wash & Prep the Potatoes
Give your potatoes a good scrub under running water. No need to peel them — the skins are thin and add a nice texture. If some are larger than others, cut them in half so they all cook evenly.
Step 2: Boil the Potatoes
Place the potatoes in a large pot. Cover with cold water and add 1 tablespoon of salt. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes, or until a fork slides in easily.
Step 3: Cool & Cube
Drain the potatoes and let them cool just enough to handle — they absorb flavor best when still warm. Cut into bite-sized chunks.
🔥 Cooking Instructions: The Magic Happens Here
Step 4: Mix the Dressing
In a large mixing bowl, whisk together:
- 1 cup mayo
- ¼ cup buttermilk
- 2 tbsp Dijon mustard
- 2 tbsp whole grain mustard
Season with a good pinch of salt and freshly ground pepper.
Step 5: Bring It All Together
Gently fold in the warm potato chunks. Then mix in:
- ½ cup chopped celery
- ½ cup chopped red onion
- 3 tbsp fresh dill
Stir gently to avoid mashing the potatoes.
Step 6: Chill & Marinate
Cover the salad and refrigerate for at least 1 hour. It gives time for the flavors to really settle in. Before serving, give it a little taste — you might want to add another pinch of salt or a splash of buttermilk if it’s thickened too much.
🍽️ Serving Suggestions: Make It a Meal
This salad is a show-stealer, but it pairs beautifully with:
- Grilled lemon-herb chicken
- Smoked salmon sandwiches
- BBQ ribs or burgers
- A crisp green salad on the side
- Garnish with: A few extra sprigs of fresh dill, a crack of black pepper, or a light dusting of paprika for color
Serve it chilled or at room temperature. Either way — chef’s kiss.
✨ Extra Tips to Level It Up
- Add chopped hard-boiled eggs for a heartier, more traditional vibe.
- Use chives or tarragon in place of dill for a different herbal note.
- Vegan twist? Swap mayo and buttermilk for plant-based versions.
- Add crunch with sliced radishes or diced pickles.
- Love heat? Stir in a teaspoon of horseradish or hot mustard.
📌 Wrap-Up: Why This Recipe Belongs in Your Back Pocket
Ina Garten’s elevated potato salad is the kind of recipe you make once and never forget. It’s comforting, fancy enough for guests, and ridiculously delicious every single time. Whether you’re hosting a summer party or just treating yourself, this salad hits all the right notes.
🍴 Fun Fact:
Ina often makes this potato salad for Hamptons picnics — and it’s always a crowd favorite. It’s her perfect blend of down-to-earth and elegant, just like her.
🧾 Nutrition Information (per serving, ~8 servings total)
| Nutrient | Amount |
|---|---|
| Calories | ~310 kcal |
| Protein | 4g |
| Carbohydrates | 28g |
| Fat | 20g |
| Saturated Fat | 3.5g |
| Cholesterol | 10mg |
| Fiber | 3g |
| Sugar | 3g |
| Sodium | 480mg |
| Potassium | 620mg |
Note: Nutrition may vary slightly based on exact ingredients used.
❓ FAQ: Your Potato Salad Questions Answered
Q: Can I make this the night before?
Absolutely! In fact, it tastes even better the next day once the flavors have had time to mingle.
Q: What if I don’t have buttermilk?
You can DIY it! Just mix ¼ cup milk with 1 teaspoon lemon juice or vinegar and let sit for 5-10 minutes.
Q: Can I freeze potato salad?
Not recommended. The mayo and buttermilk can separate, and the texture of the potatoes won’t hold up.
Q: How long does it last in the fridge?
It’ll stay good for 3–4 days when stored in an airtight container.
Q: Can I use Greek yogurt instead of mayo?
Yes! It’ll be tangier and a bit lighter. Consider using half yogurt, half mayo for balance.
If you’re ready to make your tastebuds (and your guests) happy, this recipe is your ticket. Creamy, herby, and absolutely irresistible — it’s potato salad, but elevated. Just like Ina would want.
