Name: Ina Garten’s Old-Fashioned Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 pounds small white potatoes; Kosher salt, to taste; 1 cup mayonnaise; 1/4 cup buttermilk; 2 tablespoons Dijon mustard; 2 tablespoons whole-grain mustard; 1/2 cup chopped fresh dill; Freshly ground black pepper, to taste; 1/2 cup medium-diced celery; 1/2 cup small-diced red onion

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Ina Garten’s Old-Fashioned Potato Salad is a delightful blend of creamy dressing, tender potatoes, and fresh herbs. This classic recipe elevates the traditional potato salad with the tanginess of buttermilk, the zest of two mustards, and the aromatic touch of fresh dill. Whether served at a summer picnic or as a comforting side dish, this salad brings a burst of flavor to any meal.

Why I Love This Recipe

I appreciate how this recipe balances richness and freshness. The combination of mayonnaise and buttermilk creates a creamy yet light dressing, while the Dijon and whole-grain mustards add depth. The generous use of fresh dill imparts a vibrant, herby note that complements the potatoes perfectly. Additionally, the method of steaming the cooked potatoes under a towel ensures they remain tender without becoming mushy. It’s easy to prepare, always a crowd-pleaser, and pairs beautifully with everything from grilled meats to cold sandwiches.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
¼ cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
½ cup chopped fresh dill
Freshly ground black pepper
½ cup medium-diced celery
½ cup small-diced red onion

Directions

I start by placing the potatoes in a large pot and covering them with water. I add a generous pinch of salt and bring them to a boil.
I reduce the heat and simmer the potatoes for 10–15 minutes, until just tender.
Once cooked, I drain the potatoes and place them in a large bowl. I cover the bowl with a clean kitchen towel and let them steam for 15–20 minutes.
While the potatoes steam, I whisk together mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl.
When the potatoes are cool enough to handle, I cut them into bite-sized chunks.
I pour the dressing over the warm potatoes and mix gently to coat.
Then, I fold in the celery and red onion.
I cover the bowl and refrigerate for at least a few hours to let the flavors develop.

Servings and timing

This recipe yields about 6–8 servings. It takes approximately 15 minutes to prep and 20 minutes to cook, with additional chilling time of at least 1–2 hours for the best flavor.

Variations

I sometimes swap the white potatoes with red potatoes or Yukon Golds for a different texture.
If I’m looking for extra crunch, I toss in chopped pickles or a bit of celery seed.
For a lighter version, I reduce the mayo and increase the buttermilk or substitute with Greek yogurt.
A sprinkle of chopped chives or parsley can substitute for dill when I’m out.
When I want more tang, I add a splash of white vinegar or lemon juice to the dressing.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. Since this is a mayo-based salad, I always keep it chilled and avoid leaving it at room temperature for long. I don’t reheat it, as this salad is meant to be served cold or at room temperature.

FAQs

How do I keep the potatoes from getting mushy?

I always simmer the potatoes gently and test them with a fork for doneness. Letting them steam after draining helps keep the texture perfect and prevents them from falling apart.

Can I make this potato salad in advance?

Yes, I like to make it several hours ahead or even the night before. This gives the flavors time to meld and improves the overall taste.

Can I use dried dill instead of fresh?

I can, but I prefer fresh dill for the best flavor. If I’m using dried, I use much less—about 1 to 2 teaspoons since it’s more concentrated.

What can I use instead of buttermilk?

If I don’t have buttermilk, I mix regular milk with a teaspoon of lemon juice or vinegar and let it sit for 5–10 minutes to curdle slightly.

Is this potato salad gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. I just make sure to double-check my mustard and mayo labels to be safe.

Conclusion

Ina Garten’s Old-Fashioned Potato Salad is a timeless dish that brings comfort and flavor to any table. I love how simple ingredients come together to create something so satisfying and delicious. It’s perfect for gatherings, picnics, or just as a hearty side during the week. Once I tried it, I knew this would be a staple in my recipe collection.

Ina Garten’s Old-Fashioned Potato Salad

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Author: Sue
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes (including chilling)
Yield: 6–8 servings
Category: Side Dish
Method: Boiling
Cuisine: American
Diet: Gluten Free

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Description

Ina Garten’s Old-Fashioned Potato Salad is a creamy, tangy, and herb-filled side dish made with tender potatoes, a flavorful mustard-buttermilk dressing, and fresh dill, perfect for picnics and gatherings.

Instructions

Place potatoes in a large pot and cover with water. Add a generous pinch of salt and bring to a boil.
Reduce heat and simmer for 10–15 minutes, until just tender.
Drain potatoes and place in a large bowl. Cover with a clean kitchen towel and let steam for 15–20 minutes.
In a small bowl, whisk together mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 2 teaspoons salt, and 1 teaspoon pepper.
Once potatoes are cool enough to handle, cut them into bite-sized chunks.
Pour dressing over warm potatoes and mix gently to coat.
Fold in celery and red onion.
Cover and refrigerate for at least a few hours to let the flavors develop.