Mouthwatering Ina Garten Potato Salad

I’ve been making Ina Garten’s potato salad for years, and it’s hands down my go-to for every summer gathering. The secret is using creamy Yukon Gold potatoes and a generous amount of fresh dill that makes this dish taste so much brighter than your average potato salad. Trust me, once you try this combination of tangy Dijon mustard and buttermilk in the dressing, you’ll never go back to the basic mayo-only version again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 30-40 g
• Fat: 160-180 g
• Carbohydrates: 320-340 g

Ingredients

For the potatoes:

• 3 lb Yukon Gold potatoes
• 2 tbsp kosher salt

For the dressing and mix-ins:

• 1 cup mayonnaise (such as Hellmann's)
• 1/3 cup buttermilk
• 2 tbsp Dijon mustard
• 2 tbsp whole-grain mustard
• 1/2 cup minced fresh dill
• 1/2 cup diced celery
• 2/3 cup diced red onion
• 1 tbsp apple cider vinegar
• 2 tsp kosher salt
• 1 1/4 tsp freshly ground black pepper

Step 1: Cook the Potatoes Until Tender

• 3 lb Yukon Gold potatoes
• 2 tbsp kosher salt

Place the Yukon Gold potatoes in a large pot and cover completely with cold water.

Add 2 tablespoons of kosher salt to the water—salting the cooking water seasons the potatoes from the inside out, which is much more effective than adding salt afterward.

Bring to a boil over high heat, then reduce to a simmer and cook for 10 to 15 minutes, until a fork easily pierces the largest potato but they still hold their shape.

Drain the potatoes in a colander, then lay them on a clean kitchen towel and let them steam uncovered for 15 to 20 minutes.

This resting period allows residual heat to evaporate any excess moisture, which is crucial for a potato salad that won't become watery or soggy.

Step 2: Build the Creamy Dressing Base

• 1 cup mayonnaise
• 1/3 cup buttermilk
• 2 tbsp Dijon mustard
• 2 tbsp whole-grain mustard
• 1/2 cup minced fresh dill
• 2 tsp kosher salt
• 1 1/4 tsp freshly ground black pepper

While the potatoes are steaming, whisk together the mayonnaise, buttermilk, Dijon mustard, and whole-grain mustard in a large mixing bowl.

The buttermilk lightens the dressing and adds a subtle tang that brightens the overall flavor.

Stir in the fresh dill, 2 teaspoons of kosher salt, and freshly ground black pepper until everything is well combined and smooth.

I like to taste the dressing at this point—it should be slightly seasoned since it will coat the potatoes, but not overly salty, as you'll adjust this later.

Step 3: Prepare the Vegetables

• 1/2 cup diced celery
• 2/3 cup diced red onion

While the potatoes finish steaming, dice the celery into small, uniform pieces and slice the red onion into thin dice.

The uniform sizing ensures even distribution throughout the salad and consistent texture in every bite.

Set both aside separately so they're ready to add as soon as the potatoes are ready.

Step 4: Combine Warm Potatoes with Dressing

• cooked steamed potatoes from Step 1
• creamy dressing mixture from Step 2
• 1 tbsp apple cider vinegar

Once the potatoes have finished steaming, cut them into large chunks—roughly 1 to 1.5 inches—while they're still warm.

Immediately transfer the warm potatoes to the bowl with the creamy dressing from Step 2 and gently fold to coat evenly.

The warm potatoes absorb the dressing better than cold ones, which creates a more flavorful, cohesive salad.

I prefer to add the apple cider vinegar right here while folding, so it's distributed throughout and adds brightness to every bite.

Step 5: Finish and Season to Taste

• potato and dressing mixture from Step 4
• prepared vegetables from Step 3

Add the diced celery and red onion from Step 3 to the dressed potatoes and gently fold everything together until evenly distributed.

Taste the salad and adjust the seasoning with additional kosher salt and black pepper as needed—the flavors will become more pronounced as it cools and sits.

Transfer to a serving bowl or storage container and refrigerate until ready to serve, or serve immediately at room temperature if you prefer.

Mouthwatering Ina Garten Potato Salad

Delicious Mouthwatering Ina Garten Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings: 7 servings

Calories: 2850

Ingredients Method

Ingredients

  

For the potatoes

• 3 lb Yukon Gold potatoes
• 2 tbsp kosher salt

For the dressing and mix-ins

• 1 cup mayonnaise (such as Hellmann's)
• 1/3 cup buttermilk
• 2 tbsp Dijon mustard
• 2 tbsp whole-grain mustard
• 1/2 cup minced fresh dill
• 1/2 cup diced celery
• 2/3 cup diced red onion
• 1 tbsp apple cider vinegar
• 2 tsp kosher salt
• 1 1/4 tsp freshly ground black pepper

Method

 

1. Place the Yukon Gold potatoes in a large pot and cover completely with cold water. Add 2 tablespoons of kosher salt to the water—salting the cooking water seasons the potatoes from the inside out, which is much more effective than adding salt afterward. Bring to a boil over high heat, then reduce to a simmer and cook for 10 to 15 minutes, until a fork easily pierces the largest potato but they still hold their shape. Drain the potatoes in a colander, then lay them on a clean kitchen towel and let them steam uncovered for 15 to 20 minutes. This resting period allows residual heat to evaporate any excess moisture, which is crucial for a potato salad that won't become watery or soggy.
2. While the potatoes are steaming, whisk together the mayonnaise, buttermilk, Dijon mustard, and whole-grain mustard in a large mixing bowl. The buttermilk lightens the dressing and adds a subtle tang that brightens the overall flavor. Stir in the fresh dill, 2 teaspoons of kosher salt, and freshly ground black pepper until everything is well combined and smooth. I like to taste the dressing at this point—it should be slightly seasoned since it will coat the potatoes, but not overly salty, as you'll adjust this later.
3. While the potatoes finish steaming, dice the celery into small, uniform pieces and slice the red onion into thin dice. The uniform sizing ensures even distribution throughout the salad and consistent texture in every bite. Set both aside separately so they're ready to add as soon as the potatoes are ready.
4. Once the potatoes have finished steaming, cut them into large chunks—roughly 1 to 1.5 inches—while they're still warm. Immediately transfer the warm potatoes to the bowl with the creamy dressing from Step 2 and gently fold to coat evenly. The warm potatoes absorb the dressing better than cold ones, which creates a more flavorful, cohesive salad. I prefer to add the apple cider vinegar right here while folding, so it's distributed throughout and adds brightness to every bite.
5. Add the diced celery and red onion from Step 3 to the dressed potatoes and gently fold everything together until evenly distributed. Taste the salad and adjust the seasoning with additional kosher salt and black pepper as needed—the flavors will become more pronounced as it cools and sits. Transfer to a serving bowl or storage container and refrigerate until ready to serve, or serve immediately at room temperature if you prefer.