If you are looking for a potato salad that actually tastes elevated but is still easy to make, Ina Garten’s version is one of the best. Ina Garten is known for simple, high-quality recipes, and this potato salad follows that same approach. It is creamy, flavorful, and perfectly balanced without being overly heavy or bland like some traditional versions.
What really sets this potato salad apart is the combination of fresh herbs, a tangy dressing, and perfectly cooked potatoes that hold their shape. It works for everything from summer cookouts to meal prep, and it pairs well with just about any protein. Once you try it, you will see why this recipe is such a classic.
If you like potato recipes Blackstone Smashed Potatoes, Cheesy Scalloped Potatoes, Smoked Sausage and Potatoes, or Roasted Caramelized Sweet Potatoes!
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Why You Will Like This
I've had this blog for 8 years now, and I'm surprised I didn't have any potato salad recipe on this site until now. So here ya go. This is why it's so good!
- It has a fresh, bright flavor instead of being overly heavy
- The texture is perfectly creamy with tender but firm potatoes
- Uses simple ingredients you can easily find at Aldi or any grocery store
- Works great for meal prep or gatherings
- Tastes even better after sitting in the fridge
Ingredients Needed for Potato Salad
- Small white potatoes (3 pounds) - These hold their shape well and have a smooth, creamy texture that works perfectly for potato salad.
- Kosher salt - Used to season both the cooking water and the finished salad for full flavor.
- Mayonnaise (1 cup) - Creates a rich and creamy base for the dressing.
- Buttermilk (¼ cup) - Adds a slight tang and thins the dressing so it coats the potatoes evenly.
- Dijon mustard (2 tablespoons) - Brings a sharp, tangy depth to the dressing.
- Whole-grain mustard (2 tablespoons) - Adds texture and a mild, slightly sweet mustard flavor.
- Fresh dill (½ cup, chopped) - This is the key flavor that makes the salad taste fresh and elevated.
- Black pepper - Balances the richness and adds a little heat.
- Celery (½ cup, chopped) - Adds crunch and freshness.
- Red onion (½ cup, chopped) - Gives a slight bite and nice color contrast.
How to Make Potato Salad
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 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Pro Tips for Potato Salad
- Salt your potato water well. This is your only chance to season the potatoes from the inside
- Do not overcook the potatoes or they will fall apart when mixing
- Mix the potatoes while they are still slightly warm so they absorb more flavor
- Chill for at least one hour before serving for the best taste
- Taste and adjust seasoning after chilling since flavors mellow over time
Storage
Store leftover potato salad in an airtight container in the refrigerator for up to 3 to 4 days.
Keep it cold if you are serving it outdoors. Potato salad should not sit out for more than 2 hours.
Before serving leftovers, give it a quick stir and add a small spoonful of mayo if it looks a little dry.
Serving Suggestions
This potato salad pairs well with so many meals, especially simple proteins and summer dishes.
- Grilled Chicken Burgers with Bacon or steak
- Burgers or sliders
- Air Fryer Chicken Patties
- Sandwiches or wraps
- BBQ ribs or pulled chicken
It also works great as part of a meal prep bowl with a protein and a side of veggies.
Recipe FAQs
Yes, but Yukon gold or red potatoes work best because they hold their shape and have a creamy texture.
Yes, and it actually tastes better after a few hours in the fridge. You can make it up to a day in advance.
Make sure to drain the potatoes well and let them cool slightly before mixing. Also avoid overcooking them.
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Ina Garten Potato Salad
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: 8 1x
- Category: Appetizer, Easy
- Method: Boiling
- Cuisine: American
- Diet: Low Calorie
Description
Get the best Ina Garten potato salad recipe with creamy dressing, tender potatoes, and fresh herbs. This easy side dish is perfect for summer BBQs, picnics, and family dinners.
Ingredients
3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
¼ cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
½ cup chopped fresh dill
Freshly ground black pepper
½ cup chopped celery
½ cup chopped red onion
Instructions
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 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Nutrition
- Serving Size: 1
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