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.
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
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.
Notes
- Use Yukon Gold or red potatoes for a variation in texture.
- For extra tang, add a splash of white vinegar or lemon juice to the dressing.
- Substitute Greek yogurt for a lighter version of the dressing.
- Chopped chives or parsley can be used in place of dill.
- Ensure salad is kept cold and not left at room temperature for long.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
