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Ina Garten's Potato Salad

Ina Garten's potato salad is a French-style, refined side dish with tender Yukon gold potatoes and a light vinaigrette-mayo dressing. Fresh dill and parsley fold through for a herbaceous, elegant finish.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and salad base
  • 3 lb small Yukon gold potatoes Use small potatoes for even cooking and better bite-size quarters.
  • 0.5 cup celery, small dice
  • 0.5 cup red onion, small dice
  • 0.25 cup fresh dill, chopped
  • 0.25 cup fresh parsley, chopped
Light vinaigrette-mayo dressing
  • 0.5 cup mayonnaise
  • 0.25 cup white wine vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 Dutch oven

Method
 

Boil, cool, and cut
  1. Bring water to a boil in a Dutch oven, add the small Yukon gold potatoes whole, and boil until tender, about 20 minutes. Visual cue: the knife tip should slide into the center with little resistance.
  2. Drain the potatoes and let them cool slightly, then cut into quarters. Visual cue: they should be warm but firm enough to slice cleanly.
Make the dressing
  1. Whisk together mayonnaise, white wine vinegar, Dijon mustard, olive oil, kosher salt, and black pepper until smooth. Visual cue: the mixture should look glossy and evenly combined.
Assemble and chill
  1. Combine the warm potatoes, celery, and red onion in a bowl. Visual cue: the potatoes should still steam lightly so they absorb dressing.
  2. Pour the dressing over the potatoes and toss gently until evenly coated. Visual cue: the potatoes take on a light creamy sheen without mashing.
  3. Add dill and parsley, then toss again just to distribute the herbs. Visual cue: green flecks are visible throughout the salad.
  4. Refrigerate the potato salad for at least 2 hours before serving. Visual cue: it thickens slightly and tastes fully melded after chilling.

Notes

Pro tip: toss the salad while the potatoes are warm so the dressing clings and the flavor spreads evenly. Store covered in the refrigerator up to 4 days; for best texture, stir once after chilling. Freezing is not recommended. Dietary swap: for a lighter option, use reduced-fat mayonnaise for the same vinaigrette-mayo profile.