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Ina Garten's Potato Salad

Ina Garten's potato salad pairs tender Yukon gold potatoes with a light vinaigrette-mayo dressing and plenty of fresh dill and parsley. The method—tossing warm potatoes with celery and red onion, then chilling—creates a refined, evenly coated, French-style texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb small Yukon gold potatoes Use small potatoes so they cook evenly.
Dressing
  • 0.5 cup mayonnaise
  • 0.25 cup white wine vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Add-ins
  • 0.5 cup celery, small dice
  • 0.5 cup red onion, small dice
  • 0.25 cup fresh dill, chopped
  • 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, then add the small Yukon gold potatoes and boil until tender, about 20 minutes, with a visible simmer. When a knife slips in easily, turn off the heat and proceed.
  2. Drain the potatoes and let them cool slightly, about 5 minutes, so they’re warm but not hot. Cut them into quarters and keep them ready for mixing.
Make the dressing
  1. Whisk mayonnaise, white wine vinegar, Dijon mustard, olive oil, kosher salt, and black pepper in a bowl until smooth and glossy. Keep whisking until no mustard streaks remain.
Assemble and chill
  1. Combine the warm potatoes, celery, and red onion in a bowl so the vegetables start to soften slightly. Toss gently to distribute the mix.
  2. Pour the dressing over the potatoes and toss gently until every piece is lightly coated. Stop when the sheen is even, without smashing the potatoes.
  3. Add dill and parsley, then toss again just until the herbs are evenly dispersed. The mixture should look speckled with green throughout.
  4. Refrigerate for at least 2 hours before serving, covered, to let flavors meld and the dressing set slightly. Serve cold from the fridge.

Notes

Pro tip: toss the dressing with warm (not steaming) potatoes so the vinaigrette-mayo clings without turning gummy. Refrigerate leftovers in a sealed container up to 4 days; freeze is not recommended due to texture changes. For a lighter option, use light mayonnaise in the same amount for a reduced-calorie dressing.