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Ina Garten's Potato Salad

Ina Garten's potato salad is a French-style, refined side with tender Yukon gold potatoes, fresh dill and parsley, and a light vinaigrette-mayo dressing. The warm potatoes help the dressing cling for a creamy yet bright finish.
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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: 510
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb small Yukon gold potatoes Use small potatoes so they cook evenly.
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
Vegetables & herbs
  • 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

Equipment

  • 1 Dutch oven

Method
 

Cook and prep the potatoes
  1. Boil the whole small Yukon gold potatoes in a Dutch oven until tender, about 20 minutes. Visual cue: a knife slides in easily with little resistance.
  2. Drain the potatoes and let them cool slightly, then cut them into quarters. Visual cue: they should be warm but not hot to the touch.
Make the dressing
  1. Whisk together mayonnaise, white wine vinegar, Dijon mustard, olive oil, kosher salt, and black pepper until smooth. Visual cue: the dressing looks glossy and fully combined.
Assemble and chill
  1. Combine the warm potatoes, celery, and red onion in a bowl. Visual cue: the potatoes are coated in moisture from the residual heat.
  2. Pour the dressing over the potatoes and toss gently. Visual cue: the potato surfaces look evenly coated, not mashed.
  3. Add the fresh dill and fresh parsley, then toss again. Visual cue: herbs are distributed with bright green specks throughout.
  4. Refrigerate the potato salad for at least 2 hours before serving. Visual cue: it firms up slightly and tastes more cohesive after chilling.

Notes

Pro tip: cut potatoes into quarters while they’re still warm so they absorb the dressing more readily. Refrigerate in an airtight container for up to 4 days; freezing is not recommended because the herbs and dressing can lose texture. For a lighter option, swap half the mayonnaise for plain Greek yogurt while keeping the vinegar and mustard for the same tangy balance.