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Ina Garten's Potato Salad

Ina Garten's potato salad delivers a French-style, refined texture with warm potatoes tossed in a light vinaigrette-mayo dressing. Finished with fresh dill and parsley, it’s a bright, herb-forward side that chills into a cohesive, creamy salad.
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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
  

Yukon gold potatoes
  • 3 lb small Yukon gold potatoes
Mayonnaise
  • 0.5 cup mayonnaise
White wine vinegar
  • 0.25 cup white wine vinegar
Dijon mustard
  • 2 tbsp Dijon mustard
Olive oil
  • 2 tbsp olive oil
Kosher salt
  • 1 tsp kosher salt
Black pepper
  • 0.5 tsp black pepper
Celery
  • 0.5 cup celery, small dice
Red onion
  • 0.5 cup red onion, small dice
Fresh dill
  • 0.25 cup fresh dill, chopped
Fresh parsley
  • 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 and cook the small Yukon gold potatoes whole until tender, about 20 minutes (keep the boil steady).
  2. Drain the potatoes and let them cool slightly, about 5 minutes, then cut into quarters.
Make the dressing
  1. Whisk together mayonnaise, white wine vinegar, Dijon mustard, olive oil, kosher salt, and black pepper until smooth and creamy.
Assemble the salad
  1. Combine the warm potatoes, celery, and red onion in a bowl so the potatoes stay lightly steaming.
  2. Pour the dressing over the warm potatoes and toss gently until the potatoes look evenly coated.
  3. Add fresh dill and fresh parsley, then toss again until the herbs are distributed throughout.
Chill before serving
  1. Refrigerate the potato salad for at least 2 hours before serving so flavors meld and the dressing thickens slightly.

Notes

For best texture, keep the potatoes warm when you add the celery and onion so they absorb the dressing without turning mushy. Store covered in the refrigerator up to 4 days; freeze not recommended due to potato texture changes. If you want a lighter option, replace mayonnaise with a reduced-fat mayo for a similar creamy finish.