With its creamy, tangy taste and tender texture, you’re sure to wow your guests with Ina Garten’s Potato Salad!
Ina Garten, aka Barefoot Contessa, is a renowned chef, TV personality, specialty food store owner, and cookbook author. Garten exudes a warm presence and a love of food that’s contagious. She makes cooking seem effortless for us ordinary folks! That’s why we’re choosing her perfect, creamy, fresh potato salad recipe to make today.
You will absolutely love this recipe. It’s super easy to prepare and tastes delicious. Ina Garten’s Potato Salad is my go-to dish for a barbecue or summer party—and I always make extra! It’s one of those recipes my family would eat every day if they could. I often catch them just snacking on it or taking a quick bite while the fridge is open. Yes, it’s that good!
While there are certainly lighter picnic sides, sometimes you need a splurge. Ina Garten is never afraid to savor every bite of her recipes, and we should, too. Take a caloric pause and dive into this decadent potato salad.
Is Ina Garten’s Potato Salad Healthy?
While this potato salad is not the lowest-calorie dish (blame the mayo), it does have some wholesome qualities. First off, potatoes are high in potassium and contain some fiber. They also provide other essential vitamins and minerals.
This recipe is vegetarian-friendly and gluten-free. To make this vegan, you’ll need to replace the mayo with vegan mayo and make a vegan buttermilk. To do this, combine one-quarter cup of plant-based milk with a half teaspoon of lemon juice or apple cider vinegar.
What’s The Deal With Dill?
I love fresh herbs. Who doesn’t? Any time you add them to a recipe, you elevate the flavor, in my opinion. Dill is one of my favorites, and I was pleasantly surprised to find out it is rich in flavonoids and antioxidants. Reason enough to use this aromatic herb more often, I’d say!
Dill is practically made for fish dishes and pairs exceptionally well with salmon and trout, cutting through their richness with its vibrant flavor. It’s also great on egg dishes such as scrambled eggs, omelets, and egg salads. Speaking of salad, a classic combination is dill and cucumbers! Dill is also amazing on sweet, roasted carrots. In fact, I can’t think of a better dish to celebrate spring!
The good news is that, wrapped in a damp paper towel, fresh dill will last up to one week in your fridge. So go ahead and buy a big bunch the next time you spot it at your local farmers’ market!
How Do I Store Leftovers?
Store in the fridge in an airtight container for up to 5 days. Freezing is not recommended.
Serving Suggestions
Potato salad is a traditional picnic or summer dish. What are some other summer dishes we can serve this with?
Lately, I have been obsessed with our Caesar Grilled Chicken Burger, but if you want to keep your meal vegetarian, try this easy Homemade Sweet Potato Burger.
For a lighter counterpart, serve this potato salad with Grilled Tilapia, these flavorful Grilled Herb Hummus Chicken Kebabs, or these refreshing Mint-Grilled Sweet Potatoes With Tahini-Cauliflower Rice Wraps.
Recipe
Ingredients
- 3 pounds small, white potatoes
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- 3 teaspoons salt divided
- 2 teaspoons freshly ground black pepper divided
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
Instructions
- Boil the potatoes in a large pot of salted water until they are tender, about 10 to 15 minutes.
- Drain the potatoes and let them steam under a kitchen towel for 15 to 20 minutes.
- In a separate bowl, create the dressing by whisking together mayonnaise, buttermilk, mustards, dill, and some of the seasoning.
- Peel the cooled potatoes and cut them into bite-sized pieces before adding them to a large mixing bowl.
- Combine the potatoes with the dressing, celery, and onion, then season with the remaining salt and pepper.
- Chill the potato salad in the refrigerator for at least 1 hour.
- DEVOUR!
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