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Ina Garten's Potato Salad

Ina Garten's potato salad delivers refined, golden Yukon gold potatoes with fresh dill and parsley in a light vinaigrette-mayo dressing. Boiled potatoes stay tender while the herbs and diced celery/red onion add crunch.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb small Yukon gold potatoes
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
Vegetables and herbs
  • 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
 

Cook and prep the potatoes
  1. Bring a pot of water to a boil in a Dutch oven, then add the small Yukon gold potatoes and cook until tender, about 20 minutes. Visual cue: the potatoes should yield easily when pierced with a fork.
  2. Drain the potatoes and let them cool slightly before cutting them into quarters. Visual cue: they should be warm and manageable, not steaming-hot.
Make the dressing and combine
  1. Whisk together the mayonnaise, white wine vinegar, Dijon mustard, olive oil, kosher salt, and black pepper until smooth. Visual cue: the dressing should look glossy and evenly combined.
  2. Combine the warm potatoes, celery, and red onion in a bowl. Visual cue: the potatoes should be coated lightly by the vegetable juices.
  3. Pour the dressing over the potatoes and toss gently to coat. Visual cue: the potatoes take on a pale, creamy sheen.
  4. Add the fresh dill and fresh parsley, then toss again until evenly distributed. Visual cue: you should see green herbs throughout the salad.
Chill and serve
  1. Refrigerate the potato salad for at least 2 hours before serving. Visual cue: it should look set and more flavorful with herbs suspended in the dressing.

Notes

Pro tip: keep the potatoes warm when you combine them with the celery, onion, and dressing so everything clings without breaking. Refrigerate covered for up to 4 days; freeze is not recommended because the herbs and dressing texture can change. If you want a lighter option, use light mayonnaise or swap half the mayo for plain Greek yogurt for a tangier, lower-fat dressing.