Nothing brings warm, sun-soaked days to mind quite like a bowl of creamy, flavorful potato salad. This Potato Salad recipe, inspired by Ina Garten, comes together in about 30 minutes, plus chilling time, making it perfect for summer picnics or backyard barbecues. Combining tender potatoes with a tangy dressing, this dish works beautifully as a side or a refreshing lunch on its own.
This recipe is ideal for gatherings or casual family meals. It’s a classic side that fits well alongside grilled meats and sandwiches. You can easily make it ahead of time – just store it in the fridge until you’re ready to serve.
Why You’ll Love This Recipe
- The potatoes achieve a perfect tender texture while still holding their shape.
- A creamy dressing made with mayonnaise and buttermilk provides a rich taste.
- Fresh dill adds a vibrant herbaceous flavor that elevates the dish.
- It can be made in advance, allowing the flavors to meld.
What You’ll Need
Gather your ingredients to get started on this delicious dish.
For the Salad
- 3 pounds small, white potatoes
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
For the Dressing
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- 3 teaspoons salt (divided)
- 2 teaspoons freshly ground black pepper (divided)
Use Greek yogurt as a lighter substitute for mayonnaise.
Substitutions & Swaps
- Use red potatoes for a slightly sweeter taste.
- Swap buttermilk with regular milk for a milder flavor.
- Fresh herbs like parsley can replace dill.
- Yellow onion can be used instead of red onion.
How to Make It
This delicious salad comes together with simple steps.
Boil the potatoes
Place the small, white potatoes in a large pot of salted water. Boil until they are tender, about 10 to 15 minutes.
Drain and steam
Drain the potatoes and let them steam under a kitchen towel for 15 to 20 minutes.
Make the dressing
In a separate bowl, whisk together mayonnaise, buttermilk, both mustards, chopped dill, and 1 teaspoon of salt and 1 teaspoon of pepper.
Cut the potatoes
Peel the cooled potatoes and cut them into bite-sized pieces before adding them to a large mixing bowl.
Combine ingredients
Toss the potatoes with the dressing, chopped celery, and chopped red onion. Season with the remaining salt and pepper.
Chill and serve
Chill the potato salad in the refrigerator for at least 1 hour before serving to let the flavors develop.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: no, dressing separates when frozen.
Reheat: not recommended; serve cold.
Tips for Best Results
- Choose small potatoes for a creamier texture; they cook evenly.
- Allow the salad to chill for optimal flavor and creaminess.
- Adjust mustard types based on your flavor preference for a milder or spicier kick.
- Feel free to add crumbled bacon for an additional layer of flavor.
Serving Suggestions
- Pair it with grilled chicken or burgers for a classic summer feast.
- Serve alongside a fresh green salad for a light lunch.
- Bring to potlucks and picnics for a crowd-pleasing side.
