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Ina Garten's Potato Salad

Ina Garten’s potato salad is a French-style, refined side dish with golden Yukon Gold potatoes and a light vinaigrette-mayo dressing. Fresh dill and parsley are tossed in after the potatoes warm through for an elegant, herb-forward 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 dressing
  • 3 lb small Yukon gold potatoes Use small potatoes for even cooking.
  • 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
  • 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

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Place small Yukon gold potatoes in a Dutch oven and cover with water. Bring to a boil and cook until tender, about 20 minutes, until a fork slides in easily.
  2. Drain the potatoes and let them cool slightly, about 5 minutes, so they’re warm but not steaming hard. Cut into quarters and keep warm.
Make the light vinaigrette-mayo dressing
  1. In a bowl, whisk together mayonnaise, white wine vinegar, Dijon mustard, olive oil, kosher salt, and black pepper until smooth and emulsified. The dressing should look glossy and fully combined.
Assemble and chill
  1. In a large serving bowl, combine warm potatoes, celery (small dice), and red onion (small dice). Toss gently to distribute the vegetables without breaking the potato pieces.
  2. Pour the dressing over the potato mixture and toss gently until the potatoes are lightly coated. Stop mixing as soon as the color looks even.
  3. Add fresh dill (chopped) and fresh parsley (chopped) and toss again just until herbs are distributed. The herbs should look bright and green.
  4. Refrigerate for at least 2 hours before serving, uncovered or loosely covered to help the salad set. Chill until the dressing is cool and the flavors taste melded.

Notes

Pro tip: cut the potatoes into quarters while they’re warm so the dressing clings without turning mushy. Refrigerate in a sealed container for up to 3 days; for best texture, don’t freeze. For a lighter option, use Greek yogurt in place of some or all mayonnaise (keep the total dressing amount the same) for a tangier, reduced-fat version.