Potato salad is one of those dishes that has a timeless quality—comforting, familiar, and always a crowd-pleaser. Whether it’s summer cookouts, holiday feasts, or just a family meal, this dish holds a special place in the hearts and bellies of many. There’s something about creamy potatoes, tangy dressing, and a sprinkle of fresh herbs that instantly feels like home. Ina Garten’s version of potato salad elevates this classic dish to a whole new level, making it even more flavorful and satisfying.
This recipe is inspired by Ina’s signature style—simple yet sophisticated, packed with fresh ingredients and rich flavors. The magic of this potato salad lies in the balance of textures and flavors. It’s not too heavy but still creamy, with the right amount of bite from the potatoes and crunch from the celery. The dressing is creamy, tangy, and just the right amount of zesty. It’s a dish that’s guaranteed to get rave reviews at your next BBQ or family gathering!
Why You’ll Love This Recipe: If you’ve ever had trouble finding the right potato salad recipe that’s both delicious and easy, look no further. Ina’s recipe is as foolproof as it is delicious. With just a few ingredients, you’ll have a dish that’s perfect for any occasion. It’s creamy without being too heavy and has a bright, fresh flavor that will make it the star of any picnic or dinner table. Plus, it’s a great make-ahead recipe, allowing the flavors to meld together beautifully if given a few hours or overnight to chill.
Ingredients You’ll Need:
- 2 pounds of Yukon Gold potatoes (or any waxy potato)
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of Dijon mustard
- 1 tablespoon of red wine vinegar
- 1 teaspoon of kosher salt (or to taste)
- 1/2 teaspoon of freshly ground black pepper
- 1/2 cup of finely chopped red onion
- 1/2 cup of chopped celery
- 1/4 cup of chopped fresh parsley
- 3 hard-boiled eggs, chopped (optional for garnish)
How to Make Ina Garten’s Potato Salad:
Step 1: Cook the Potatoes Start by placing the potatoes in a large pot and covering them with cold water. Add a pinch of salt to the water to season the potatoes as they cook. Bring the pot to a boil over medium-high heat, then lower the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are fork-tender. Make sure not to overcook them, as they should hold their shape when mixed into the salad. Once done, drain the potatoes and let them cool for a few minutes. You can peel the skins off if you prefer, or leave them on for added texture.
Step 2: Prepare the Dressing In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, red wine vinegar, salt, and pepper. This dressing brings a perfect balance of creaminess and tang. The Dijon mustard gives it a subtle sharpness, while the vinegar adds brightness. Taste the dressing and adjust the seasoning if needed—if you like a little extra tang, feel free to add a bit more vinegar or mustard.
Step 3: Chop the Vegetables and Eggs While the potatoes are cooling, chop the celery, red onion, and parsley. The celery adds a satisfying crunch to the salad, while the red onion provides a mild sharpness that complements the creamy potatoes perfectly. The parsley will bring a burst of freshness and color to the dish. If you’re using eggs, chop them into small pieces to add a little extra richness and texture to the salad.
Step 4: Assemble the Salad Once the potatoes are cool enough to handle, cut them into bite-sized chunks. Be sure to cut them into even pieces so they cook evenly and mix well with the dressing. Add the potatoes, chopped onions, celery, and parsley to the dressing, and toss gently to coat everything in that creamy goodness. Be careful not to mash the potatoes; you want them to stay intact for a chunkier texture.
Step 5: Chill and Serve For the best flavor, cover the salad and refrigerate it for at least an hour before serving, though it can sit in the fridge overnight. This allows the dressing to fully soak into the potatoes, making each bite even more flavorful. When you’re ready to serve, garnish with the chopped hard-boiled eggs for a final touch of elegance. You can also add a bit more fresh parsley if you like, for a pop of color.
Helpful Tips:
- Type of Potatoes: Yukon Gold potatoes are perfect for this recipe because they have a smooth, creamy texture when cooked and hold their shape well. Avoid russet potatoes, as they are too starchy and can become mushy in a potato salad.
- Make-Ahead: This salad actually tastes even better after sitting in the fridge for a few hours or overnight. The flavors meld together, and the dressing becomes even more delicious. Just give it a good stir before serving.
- Extra Crunch: If you want to add an extra layer of texture, consider adding a handful of chopped pickles or dill relish. This can add a tangy bite that complements the creaminess of the potatoes.
- Substitute Ingredients: If you’re not a fan of mayo, you can replace it with Greek yogurt for a lighter version. Or if you want to keep the tangy flavor but lighten the dressing even more, swap the sour cream for a bit of lemon juice.
Details:
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus chill time)
- Yield: Serves 6-8 people
- Category: Side Dish
- Method: Stovetop, Mixing
- Cuisine: American
- Diet: Vegetarian
Notes:
- If you’re serving a large crowd, feel free to double the recipe. This potato salad always goes quickly!
- You can leave the skins on the potatoes for extra texture and nutrients, or peel them if you prefer a smoother salad.
- The hard-boiled eggs are optional but add a nice richness to the salad. They also help to make the dish more filling.
Nutritional Information:
(Approximate per serving)
- Calories: 250
- Protein: 5g
- Carbs: 28g
- Fat: 15g
- Fiber: 3g
Frequently Asked Questions:
Can I make this potato salad vegan? Yes! You can substitute the mayonnaise and sour cream with plant-based versions like vegan mayo and non-dairy yogurt.
How long will this potato salad keep? This potato salad will last in the fridge for 3-4 days. Just make sure to cover it well to keep the flavors fresh.
Can I use other potatoes? While Yukon Golds are ideal, red potatoes or fingerling potatoes also work well in this salad, as they hold up to the dressing and don’t become mushy.
Storage Instructions:
To store leftover potato salad, place it in an airtight container and refrigerate for up to 3-4 days. For best results, allow the salad to chill for a few hours before serving it again, as the flavors will continue to develop.
Related Recipes:
If you loved this potato salad, be sure to check out these other fresh and comforting side dishes:
Conclusion:
Ina Garten’s potato salad is everything you want in a classic side dish: creamy, tangy, and satisfying. Whether it’s a summer gathering or a cozy family dinner, this potato salad will quickly become a favorite. It’s easy to make, filled with fresh ingredients, and perfect for making ahead. So, grab some potatoes, gather your loved ones, and enjoy this comforting dish that brings a little bit of joy to every meal.
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Ina Garten’s Potato Salad
Description
Potato salad is one of those dishes that has a timeless quality—comforting, familiar, and always a crowd-pleaser. Whether it’s summer cookouts, holiday feasts, or just a family meal, this dish holds a special place in the hearts and bellies of many. There’s something about creamy potatoes, tangy dressing, and a sprinkle of fresh herbs that instantly feels like home. Ina Garten’s version of potato salad elevates this classic dish to a whole new level, making it even more flavorful and satisfying.
This recipe is inspired by Ina’s signature style—simple yet sophisticated, packed with fresh ingredients and rich flavors. The magic of this potato salad lies in the balance of textures and flavors. It’s not too heavy but still creamy, with the right amount of bite from the potatoes and crunch from the celery. The dressing is creamy, tangy, and just the right amount of zesty. It’s a dish that’s guaranteed to get rave reviews at your next BBQ or family gathering!
Why You’ll Love This Recipe: If you’ve ever had trouble finding the right potato salad recipe that’s both delicious and easy, look no further. Ina’s recipe is as foolproof as it is delicious. With just a few ingredients, you’ll have a dish that’s perfect for any occasion. It’s creamy without being too heavy and has a bright, fresh flavor that will make it the star of any picnic or dinner table. Plus, it’s a great make-ahead recipe, allowing the flavors to meld together beautifully if given a few hours or overnight to chill.
Ingredients
- 2 pounds of Yukon Gold potatoes (or any waxy potato)
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of Dijon mustard
- 1 tablespoon of red wine vinegar
- 1 teaspoon of kosher salt (or to taste)
- 1/2 teaspoon of freshly ground black pepper
- 1/2 cup of finely chopped red onion
- 1/2 cup of chopped celery
- 1/4 cup of chopped fresh parsley
- 3 hard-boiled eggs, chopped (optional for garnish)
Instructions
Step 1: Cook the Potatoes Start by placing the potatoes in a large pot and covering them with cold water. Add a pinch of salt to the water to season the potatoes as they cook. Bring the pot to a boil over medium-high heat, then lower the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are fork-tender. Make sure not to overcook them, as they should hold their shape when mixed into the salad. Once done, drain the potatoes and let them cool for a few minutes. You can peel the skins off if you prefer, or leave them on for added texture.
Step 2: Prepare the Dressing In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, red wine vinegar, salt, and pepper. This dressing brings a perfect balance of creaminess and tang. The Dijon mustard gives it a subtle sharpness, while the vinegar adds brightness. Taste the dressing and adjust the seasoning if needed—if you like a little extra tang, feel free to add a bit more vinegar or mustard.
Step 3: Chop the Vegetables and Eggs While the potatoes are cooling, chop the celery, red onion, and parsley. The celery adds a satisfying crunch to the salad, while the red onion provides a mild sharpness that complements the creamy potatoes perfectly. The parsley will bring a burst of freshness and color to the dish. If you’re using eggs, chop them into small pieces to add a little extra richness and texture to the salad.
Step 4: Assemble the Salad Once the potatoes are cool enough to handle, cut them into bite-sized chunks. Be sure to cut them into even pieces so they cook evenly and mix well with the dressing. Add the potatoes, chopped onions, celery, and parsley to the dressing, and toss gently to coat everything in that creamy goodness. Be careful not to mash the potatoes; you want them to stay intact for a chunkier texture.
Step 5: Chill and Serve For the best flavor, cover the salad and refrigerate it for at least an hour before serving, though it can sit in the fridge overnight. This allows the dressing to fully soak into the potatoes, making each bite even more flavorful. When you’re ready to serve, garnish with the chopped hard-boiled eggs for a final touch of elegance. You can also add a bit more fresh parsley if you like, for a pop of color.
Notes
- If you’re serving a large crowd, feel free to double the recipe. This potato salad always goes quickly!
- You can leave the skins on the potatoes for extra texture and nutrients, or peel them if you prefer a smoother salad.
- The hard-boiled eggs are optional but add a nice richness to the salad. They also help to make the dish more filling.