This creamy tangy Ina Garten Potato Salad is made with small red potatoes, fresh dill, and buttermilk and ready in 30 minutes. The warm potatoes soak up the rich mustard dressing, creating a perfectly balanced bite. I make this for every summer barbecue because it never disappoints.
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Why This Classic Works
I used to wait until potatoes were completely cold before dressing them. I learned that tossing them while still warm helps them absorb the flavors of the buttermilk and mustard much better.
The combination of two types of mustard adds a complex tang that cuts through the rich mayonnaise. It creates a balanced dressing that coats every single bite perfectly.
Ina Garten Potato Salad Ingredients
- 3 lbs small red potatoes (unpeeled)
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 1/2 cup chopped fresh dill
- 1 cup chopped celery
- 1/2 cup chopped red onion
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
How To Make Ina Garten Potato Salad
- 1. Boil the potatoes: Place potatoes in a large pot, cover with water, and simmer for 15 minutes until tender.
- 2. Drain and steam: Drain the potatoes in a colander and cover with a clean towel for 5 minutes to steam.
- 3. Mix the dressing: Whisk the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, salt, and pepper in a small bowl.
- 4. Chop the potatoes: Cut the warm potatoes in half or quarters and place them in a large serving bowl.
- 5. Combine and chill: Pour the dressing over the warm potatoes, add the celery, red onion, and dill, then gently toss and chill before serving.
Recipe Tips
- Salt the water: Boiling the potatoes in heavily salted water ensures they are seasoned all the way through.
- Dress while warm: Do not wait for the potatoes to cool completely, or they will not absorb the dressing well.
- Adjust the buttermilk: If the dressing feels too thick, add an extra splash of buttermilk to thin it out.
What To Serve With Potato Salad
This creamy side is a natural companion for grilled meats like barbecue chicken or beef burgers. The tanginess cuts through rich, smoky flavors beautifully. It also pairs wonderfully with cold fried chicken for a classic picnic spread.
How To Store
Keep the potato salad in an airtight container in the fridge for up to four days. It actually tastes better on the second day after the flavors meld. Do not freeze this dish, as the mayonnaise will separate and ruin the texture.
FAQs
- Can I use Russet potatoes?
It is best to avoid Russet potatoes because they break down too easily when boiled. Stick to waxy varieties like red or Yukon gold potatoes for the best texture. - Can I make this ahead of time?
Yes, making it a day in advance allows the flavors to develop fully. Just give it a gentle stir before serving. - What can I use instead of buttermilk?
If you lack buttermilk, you can mix a quarter cup of regular milk with a quarter teaspoon of lemon juice or white vinegar.
Nutrition
- Calories: 350 kcal
- Total Fat: 22g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 600mg
- Total Carbohydrate: 35g
- Protein: 4g
Try More Recipes:
- Ina Garten Pasta Salad Recipe
- Ina Garten Panzanella Salad Recipe
- Ina Garten Charlie Bird’s Farro Salad Recipe
Ina Garten Potato Salad Recipe
8
servings15
minutes15
minutes30
minutesThis creamy, tangy Ina Garten Potato Salad features warm red potatoes tossed with rich mayonnaise, buttermilk, and fresh dill. Ready in just 30 minutes, it makes a reliable side dish for your next weekend barbecue or family picnic.
Ingredients
3 lbs small red potatoes (unpeeled)
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
1/2 cup chopped fresh dill
1 cup chopped celery
1/2 cup chopped red onion
2 teaspoons kosher salt
1 teaspoon black pepper
Directions
- 1. Boil the potatoes: Place potatoes in a large pot, cover with water, and simmer for 15 minutes until tender.
- 2. Drain and steam: Drain the potatoes in a colander and cover with a clean towel for 5 minutes to steam.
- 3. Mix the dressing: Whisk the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, salt, and pepper in a small bowl.
- 4. Chop the potatoes: Cut the warm potatoes in half or quarters and place them in a large serving bowl.
- 5. Combine and chill: Pour the dressing over the warm potatoes, add the celery, red onion, and dill, then gently toss and chill before serving.
