Ina Garten’s Potato Salad
A flavorful, creamy, and perfectly balanced potato salad, showcasing fresh ingredients and a tangy dressing.
Ingredients
Main Ingredients
- 2 pounds Yukon Gold or red potatoes Choose a waxy potato for the best texture.
- 1 cup celery, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup mayonnaise Can substitute with Greek yogurt or vegan mayonnaise.
- 2 tablespoons Dijon mustard Can be replaced with yellow mustard for a milder flavor.
- 2 tablespoons apple cider vinegar
- to taste none Salt and pepper Season according to preference.
- none none Fresh herbs (such as dill or parsley) for garnish Add for flavor and presentation.
Instructions
Preparation
- Wash the potatoes thoroughly. Peel if you prefer a smoother texture; otherwise, leave skins on for added nutrition.
- Dice the celery into uniform pieces and finely chop the red onion, setting them aside.
Cooking the Potatoes
- Bring a large pot of salted water to a boil. Add the diced potatoes and cook until tender but not mushy, about 15-20 minutes.
- Drain the potatoes in a colander and let cool completely.
Combining Ingredients
- Dice the cooled potatoes into bite-sized pieces.
- In a large mixing bowl, combine the diced potatoes, celery, and red onion.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Pour the dressing over the potato mixture and gently toss until well-coated.
- Taste and adjust seasoning as needed.
Finishing Touches
- Garnish with freshly chopped herbs and refrigerate for at least an hour before serving.
- Serve chilled or at room temperature.
Notes
Avoid overcooking the potatoes and ensure they cool before mixing for the best texture. Customize the recipe with ingredients to suit dietary preferences.