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Ina Garten's Potato Salad

A creamy, tangy potato salad featuring Yukon Gold potatoes, fresh vegetables, and a touch of Dijon mustard, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Essential Ingredients
  • 2 pounds small potatoes (Yukon Gold or red potatoes) Opt for organic for optimal flavor and creaminess.
  • 1 cup mayonnaise Use high-quality, egg-free mayonnaise for a rich flavor profile.
  • 1 tablespoon Dijon mustard Adds zesty flavor.
  • 2 tablespoons white wine vinegar Provides depth and acidity.
  • 1/2 cup chopped red onion
  • 1/2 cup chopped celery Adds crunch factor.
  • 1/4 cup chopped fresh parsley Infuses color and an aromatic layer of flavor.
  • Salt and pepper to taste Important for seasoning.

Method
 

Preparation
  1. In a large pot, add salted water and bring to a boil. Add the small potatoes and cook until tender, about 15-20 minutes.
  2. Drain the potatoes in a colander. Allow them to cool slightly before cutting them into bite-sized pieces.
  3. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until smooth.
  4. Gently add the cooled potatoes, chopped red onion, celery, and parsley to the dressing. Carefully toss until every piece is well-coated.
  5. Give the salad a taste and adjust the seasoning as needed.
  6. Chill in the refrigerator for at least an hour before serving.

Notes

For added nutrition, incorporate diced bell peppers or cucumber. Consider using Greek yogurt mixed with mayonnaise for healthier fats. Skip reheating leftovers to preserve texture.