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Ina Garten's Potato Salad

A classic, creamy potato salad with fresh herbs and a tangy dressing, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Potato Salad
  • 2 lbs small red or Yukon Gold potatoes unpeeled, cut into 1-inch cubes
  • 1 cup mayonnaise good quality
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper to taste

Method
 

  1. Place potato cubes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender when pierced with a fork but still hold their shape. Drain well.
  2. While the potatoes are still warm, transfer them to a large bowl.
  3. In a separate medium bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste.
  4. Pour the dressing over the warm potatoes. Add the chopped celery, red onion, fresh dill, and fresh parsley. Gently fold all ingredients together until the potatoes are evenly coated.
  5. Taste and adjust seasoning if necessary. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. Serve chilled.

Notes

For an extra layer of flavor, you can add 2 hard-boiled eggs, chopped, to the potato salad. If you prefer a tangier dressing, increase the amount of apple cider vinegar. For a lighter version, substitute half of the mayonnaise with Greek yogurt. This potato salad is perfect for picnics and potlucks, but remember to keep it chilled, especially in warm weather.