Name: Ina Garten’s Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 lbs Yukon Gold potatoes; 1 cup mayonnaise; 2 tbsp Dijon mustard; 3 tbsp apple cider vinegar; 1 cup chopped celery; 1/4 cup finely chopped fresh chives; 4 hard-boiled eggs (quartered); Salt and pepper to taste

There’s something about Ina Garten’s Potato Salad that sends shivers down the spine of anyone who loves comfort food. Picture this: creamy, tender potatoes mingling with vibrant herbs and a tangy dressing that dances on your taste buds, creating a symphony of flavor with every bite. delicious almond cake creamy cucumber tomato salad The aroma wafts through the air, promising a delightful experience that will make any gathering unforgettable. For more inspiration, check out this Hamburger Potato Casserole recipe.

I can’t help but recall the first time I made this dish for my family reunion. As soon as the bowl hit the table, laughter erupted, and my cousin Jerry proclaimed it “the best potato salad ever!” Now, if that doesn’t set the bar high, I don’t know what does. perfect summer side dish This potato salad is perfect for summer picnics, backyard barbecues, or even cozy winter gatherings when you need a little sunshine on your plate.

Why You'll Love This Recipe

Ina Garten’s Potato Salad is simple to prepare while packing an impressive flavor punch
Its visual appeal with colorful ingredients makes it a showstopper at any event
This salad is versatile enough to complement grilled meats or stand alone as a delicious vegetarian option
Plus, it’s great for meal prep and tastes even better the next day!

My friends couldn’t stop raving about how creamy and flavorful Ina’s version was during last summer’s cookout!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Yukon Gold Potatoes: These buttery potatoes hold their shape well after cooking and have a rich flavor that enhances the salad.
Mayonnaise: Use a high-quality mayonnaise for creaminess; homemade is even better if you’re feeling adventurous.
Dijon Mustard: This adds a zesty kick that balances the creaminess of the mayo perfectly.
Fresh Chives: Finely chopped chives lend a mild onion flavor that brightens up every bite.
Celery: Chopped celery provides delightful crunch and freshness to the dish.
Hard-Boiled Eggs: These add richness and protein; don’t skimp on them!
Salt and Pepper: Essential for seasoning; adjust to your taste for maximum flavor impact.
Apple Cider Vinegar: A splash of vinegar adds acidity that cuts through the creaminess beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below. peach bread pudding dessert.

Let’s Make it Together

Prep Your Potatoes: Begin by washing about two pounds of Yukon Gold potatoes thoroughly under cold water. Cut them into bite-sized cubes ensuring they are uniform for even cooking.

Cook Until Tender: Place the cubed potatoes in a large pot filled with salted water. Bring to a rolling boil and cook for 10 to 15 minutes until they are tender yet firm enough to hold their shape.

Drain and Cool: Once cooked, drain the potatoes in a colander and let them cool completely. The cooling process helps maintain their texture while soaking up flavors later.

Mix the Dressing: In a large bowl, whisk together one cup of mayonnaise, two tablespoons of Dijon mustard, three tablespoons of apple cider vinegar, salt, and pepper until smooth. Adjust seasoning according to your preference.

Add Vegetables and Eggs: Gently fold in your cooled potatoes along with one cup of chopped celery and finely chopped chives. Add four hard-boiled eggs cut into quarters for extra richness.

Toss Gently!: Carefully toss everything together until all ingredients are coated in the creamy dressing. Be gentle so you don’t mash those lovely potato cubes!

And there you have it! Ina Garten’s Potato Salad is ready to steal the show at your next gathering or simply brighten up your lunchbox! Whether served alongside grilled chicken or enjoyed as part of a picnic spread, this dish is sure to delight everyone at your table.

You Must Know

Ina Garten’s Potato Salad brings summer picnics to life with its creamy texture and zesty flavor
This dish is versatile enough for barbecues or family gatherings, making it a must-have
The aroma of fresh herbs and potatoes will have everyone coming back for seconds

Perfecting the Cooking Process

Start by boiling the potatoes until fork-tender, then let them cool before mixing. While they cool, prepare your dressing to infuse flavors perfectly.

Add Your Touch

Feel free to swap out ingredients! Try adding crispy bacon or substituting Greek yogurt for mayo for a lighter touch.

Storing & Reheating

Store in an airtight container in the fridge for up to three days. Stir gently before serving to refresh flavors and creaminess.

Chef's Helpful Tips

Use waxy potatoes like Yukon Gold for creaminess
Always let the potatoes cool before mixing; this prevents them from becoming mushy
Fresh herbs elevate the flavor, so don’t skip them

Sharing this delightful recipe reminds me of my first attempt at potato salad, which turned into a hilarious mess! My friends couldn’t stop laughing when I accidentally mixed up salt with sugar. Now, I always double-check my spices!

FAQ

What type of potatoes should I use for Ina Garten’s Potato Salad?

For more inspiration, check out this Crispy Roasted Potatoes recipe.

Use waxy potatoes like Yukon Gold or red potatoes for the best texture.

Can I make this potato salad ahead of time?

Yes, you can prepare it a day in advance; just stir before serving.

Is there a vegan option for this potato salad?

Absolutely! Substitute mayonnaise with avocado or a plant-based alternative for creaminess.