I thought I knew potato salad until Ina Garten’s version stole the whole BBQ. This is the creamy, crowd-pleasing side everyone asks about first.

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I’m wildly picky about potato salad, and Ina Garten’s version is the one I keep coming back to. I love how the Yukon Gold potatoes turn creamy without falling apart, and that hit of Dijon mustard gives every bite a sharp little punch.

Not bland. Not heavy.

Just the kind of potato salad I want piled next to grilled chicken, burgers, or honestly eaten straight from the bowl while I pretend I’m “just tasting.” And I adore that it feels classic without being boring. This is the bowl I bring when I want people asking who made the potato salad.

Ingredients

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Yukon Gold potatoes make it creamy, buttery, and sturdy enough for a picnic plate.
Kosher salt wakes everything up, because bland potato salad is honestly tragic.
Olive oil keeps it silky and adds a little grown-up richness.
White wine vinegar brings that tangy zip you’ll want with every bite.
Mayonnaise makes it classic, creamy, and totally comforting.
Dijon mustard adds sharpness, so the dressing doesn’t taste flat.
A little sugar smooths out the tang without making it sweet.
Celery gives that fresh crunch that keeps things from feeling heavy.
Scallions add mild onion flavor without taking over the bowl.
Fresh dill makes it taste bright, herby, and kind of summery.
Parsley adds freshness and makes the whole salad feel less rich.
Hard boiled eggs bring protein, softness, and that old-school deli vibe.
Black pepper adds a tiny kick, especially against all that creamy dressing.
Plus, the mix feels hearty but still fresh enough for warm-weather meals.
Basically, it’s comfort food with crunch, tang, and a little brightness.

Ingredient Quantities

3 pounds Yukon Gold potatoes, scrubbed and cut into 1 inch pieces

2 tablespoons kosher salt, plus more for boiling water

1/3 cup extra virgin olive oil

1/3 cup white wine vinegar

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 teaspoon granulated sugar

3 stalks celery, finely chopped

4 scallions, thinly sliced

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh flat leaf parsley

4 hard boiled eggs, peeled and chopped

Freshly ground black pepper, to taste

How to Make this

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1. Place the potatoes in a large pot, cover with cold water, add enough kosher salt to generously season the water, and bring to a boil; cook until potatoes are tender when pierced, about 12 to 15 minutes.

2. Meanwhile whisk together 2 tablespoons kosher salt, extra virgin olive oil, white wine vinegar, mayonnaise, Dijon mustard, and granulated sugar in a large bowl to make the dressing.

3. Drain the potatoes and return them to the hot pot for 1 minute to evaporate excess moisture; transfer to a cutting board and let cool slightly if needed, then cut any larger pieces so all are about 1 inch.

4. While potatoes are still warm, add them to the dressing and gently toss so the potatoes absorb the flavors.

5. Fold in the finely chopped celery and thinly sliced scallions.

6. Add the chopped fresh dill and chopped fresh flat leaf parsley, tossing gently to combine.

7. Fold in the chopped hard boiled eggs, being careful not to break them up too finely.

8. Season to taste with freshly ground black pepper and adjust salt or vinegar if needed.

9. Let the potato salad sit at room temperature for 30 minutes or chill in the refrigerator for at least 1 hour to meld flavors before serving.

10. Give a final gentle stir, taste and adjust seasoning, then transfer to a serving bowl and garnish with a few extra chopped herbs or scallion slices if desired.

Equipment Needed

1. Large pot with lid
2. Colander or fine mesh strainer
3. Large mixing bowl
4. Whisk
5. Cutting board
6. Chef knife
7. Measuring cups and spoons
8. Wooden spoon or silicone spatula

FAQ

Can I make this potato salad ahead of time? Yes. Make it up to 24 hours ahead, refrigerate in an airtight container, and stir gently before serving to redistribute dressing and flavors.

How do I know when the potatoes are cooked? Cook 1 inch pieces in well salted boiling water until tender when pierced with a fork, about 10 to 12 minutes, then drain immediately to stop cooking.

Can I substitute ingredients for dietary needs? Yes. Use Greek yogurt or a light mayo for lower fat, and swap white wine vinegar for apple cider vinegar if needed. Omit eggs for an egg free version.

Should I peel the potatoes? Yukon Gold skins are thin and flavorful, so peeling is optional. Leave skins on for texture and color, or peel if you prefer a smoother salad.

How long will leftovers keep? Stored in an airtight container in the refrigerator, the potato salad will keep 3 to 4 days. Discard if it develops an off smell or slimy texture.

What is the best way to serve it? Serve chilled or at cool room temperature. Taste and adjust seasoning with kosher salt and freshly ground black pepper just before serving for the best flavor.

Ina Garten’s Potato Salad (Easy Recipe) Substitutions and Variations

Yukon Gold potatoes: red potatoes for waxy texture, russets for fluffier bite, fingerlings for visual flair
Extra virgin olive oil: avocado oil for a neutral flavor, light olive oil for milder taste, grapeseed oil for high-heat stability
White wine vinegar: apple cider vinegar for fruity tang, fresh lemon juice for bright acidity, white wine for similar profile
Mayonnaise: Greek yogurt for tang and lighter texture, sour cream for richness, a 50/50 mayo-yogurt mix to compromise

Pro Tips

1. Salt the boiling water well and start the potatoes in cold water so they cook evenly and finish tender without getting mushy. When they are just fork tender, drain and let steam off briefly in the hot pot to remove excess moisture before dressing.

2. Warm potatoes absorb flavor best, so add them to the dressing while still slightly warm. Toss gently with a flexible spatula to coat without breaking them up.

3. For the creamiest texture, fold in the mayonnaise and oil-based dressing rather than whipping. Keep the chopped eggs in slightly larger pieces so you get pleasant bites of egg instead of them turning into a paste.

4. Taste and adjust acidity at the end. If it needs brightness, add a splash more white wine vinegar; if it tastes flat, a pinch of sugar balances the flavors without making it noticeably sweet.

5. Let the salad rest at least an hour chilled so the flavors meld. Bring it to cool room temperature for 15 minutes before serving so the olive oil softens and the texture is more vibrant.

Ina Garten's Potato Salad (Easy Recipe)

Recipe by Pho Tsventichi

0.0 from 0 votes

I thought I knew potato salad until Ina Garten’s version stole the whole BBQ. This is the creamy, crowd-pleasing side everyone asks about first.

Servings

servings

Calories

361

kcal

Equipment: 1. Large pot with lid
2. Colander or fine mesh strainer
3. Large mixing bowl
4. Whisk
5. Cutting board
6. Chef knife
7. Measuring cups and spoons
8. Wooden spoon or silicone spatula

Ingredients

3 pounds Yukon Gold potatoes, scrubbed and cut into 1 inch pieces
2 tablespoons kosher salt, plus more for boiling water
1/3 cup extra virgin olive oil
1/3 cup white wine vinegar
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon granulated sugar
3 stalks celery, finely chopped
4 scallions, thinly sliced
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat leaf parsley
4 hard boiled eggs, peeled and chopped
Freshly ground black pepper, to taste

Directions

Place the potatoes in a large pot, cover with cold water, add enough kosher salt to generously season the water, and bring to a boil; cook until potatoes are tender when pierced, about 12 to 15 minutes.
Meanwhile whisk together 2 tablespoons kosher salt, extra virgin olive oil, white wine vinegar, mayonnaise, Dijon mustard, and granulated sugar in a large bowl to make the dressing.
Drain the potatoes and return them to the hot pot for 1 minute to evaporate excess moisture; transfer to a cutting board and let cool slightly if needed, then cut any larger pieces so all are about 1 inch.
While potatoes are still warm, add them to the dressing and gently toss so the potatoes absorb the flavors.
Fold in the finely chopped celery and thinly sliced scallions.
Add the chopped fresh dill and chopped fresh flat leaf parsley, tossing gently to combine.
Fold in the chopped hard boiled eggs, being careful not to break them up too finely.
Season to taste with freshly ground black pepper and adjust salt or vinegar if needed.
Let the potato salad sit at room temperature for 30 minutes or chill in the refrigerator for at least 1 hour to meld flavors before serving.
Give a final gentle stir, taste and adjust seasoning, then transfer to a serving bowl and garnish with a few extra chopped herbs or scallion slices if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.