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Ina Garten's Potato Salad

Ina Garten-style gourmet potato salad with tender Yukon Golds and a light vinaigrette-mayo dressing. Fresh dill and parsley finish the refined, French-style potato salad with a clean herb-forward bite.
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Prep Time 20 minutes
Cook Time 20 minutes
chill time 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 Small so they cook evenly.
Dressing
  • 0.5 cup mayonnaise Use regular mayo for the classic lightened texture.
  • 0.25 cup white wine vinegar Balances richness with acidity.
  • 2 tbsp Dijon mustard Provides tang and helps emulsify.
  • 2 tbsp olive oil Lightens the mayo into a pourable dressing.
  • 1 tsp kosher salt Seasoning for both potatoes and dressing.
  • 0.5 tsp black pepper Freshly ground recommended.
Add-ins
  • 0.5 cup celery, small dice Adds crunch and freshness.
  • 0.5 cup red onion, small dice Sweet sharpness after chilling.
  • 0.25 cup fresh dill, chopped Herb flavor for finish.
  • 0.25 cup fresh parsley, chopped Bright, green garnish.

Equipment

  • 1 Dutch oven

Method
 

Boil and prep the potatoes
  1. Bring a large pot of water to a boil, then add the small Yukon gold potatoes and boil until tender, about 20 minutes with a steady simmer.
  2. Drain the potatoes and let them cool slightly, then cut them into quarters so they absorb dressing while still warm.
Make the light vinaigrette-mayo dressing
  1. In a bowl, whisk together mayonnaise, white wine vinegar, Dijon mustard, olive oil, kosher salt, and black pepper until smooth and lightly emulsified.
Assemble and chill
  1. Add the warm potatoes, celery, and red onion to a bowl and toss gently so the vegetables are evenly distributed.
  2. Pour the dressing over the potatoes and toss gently to coat without breaking up the quarters.
  3. Add the chopped dill and parsley, then toss again to evenly spread the fresh herbs through the potato salad.
  4. Cover and refrigerate for at least 2 hours before serving so the flavors meld and the salad sets to a cohesive texture.

Notes

Pro tip: dress the potatoes while they’re warm (not hot) so the celery, onion, and herb flavors cling to every bite. Refrigerate up to 4 days; freeze not recommended due to herb and potato texture. For a lighter option, use a light mayonnaise (or Greek-yogurt mayo blend) for a similar tang while reducing overall fat.