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Ina Garten's Potato Salad

Ina Garten's potato salad is a refined, French-style side with Yukon gold potatoes and a light vinaigrette-mayo dressing. Warm potatoes are tossed with celery and red onion, then finished with fresh dill and parsley for a herb-forward, elegant bowl.
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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: 380
Ingredients Method Notes

Ingredients
  

Potatoes
  • 3 lb small Yukon gold potatoes
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
Mix-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

Method
 

Cook and cool the potatoes
  1. Boil the small Yukon gold potatoes whole until tender, about 20 minutes (start with a steady simmer); they should offer no resistance when pierced. Visual cue: when a fork slides in easily, they’re ready.
  2. Drain the potatoes and let them cool slightly before cutting into quarters. Visual cue: warm but not hot to the touch so they hold their shape.
Make the dressing and combine
  1. Whisk together mayonnaise, white wine vinegar, Dijon mustard, olive oil, kosher salt, and black pepper until smooth and cohesive. Visual cue: the mixture looks glossy and evenly combined.
  2. Combine the warm potatoes, celery, and red onion in a bowl. Visual cue: potatoes should be warm so the dressing clings.
  3. Pour the dressing over the potatoes and toss gently until coated. Visual cue: all potato pieces look lightly slicked with dressing rather than dry.
  4. Add fresh dill and fresh parsley, then toss again just to distribute. Visual cue: green herbs are visibly speckled throughout.
Chill and serve
  1. Refrigerate the potato salad for at least 2 hours before serving. Visual cue: it thickens slightly and flavors look more integrated.

Notes

Pro tip: cut the potatoes into quarters while they’re still warm so they absorb the dressing without falling apart. Refrigerate covered for 3–4 days; freeze is not recommended since mayo-based dressings can separate. For a lighter option, use light mayonnaise instead of regular mayonnaise to reduce overall fat while keeping the same herb-and-vinegar tang.