Go Back

Ina Garten's Potato Salad

Barefoot Contessa-style potato salad with French-style herbs and a light vinaigrette-mayo dressing. Yukon gold potatoes are boiled until tender, quartered, then tossed warm with celery and red onion before chilling for a refined texture.
Print Recipe Pin Recipe
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: 520
Ingredients Equipment Method Notes

Ingredients
  

Yukon gold potatoes
  • 3 lb small Yukon gold potatoes small potatoes for even tenderness
Dressing
  • 1 mayonnaise use full-fat for a creamy but light dressing
  • 0.25 cup white wine vinegar adds tang without heaviness
  • 2 tbsp Dijon mustard for body and gentle heat
  • 2 tbsp olive oil lightens the mayo dressing
  • 1 tsp kosher salt season to taste
  • 0.5 tsp black pepper freshly ground if possible
Vegetables and herbs
  • 0.5 cup celery small dice for even bites
  • 0.5 cup red onion small dice for mild crunch
  • 0.25 cup fresh dill chopped
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 Dutch oven

Method
 

Boil and prep the potatoes
  1. Bring a Dutch oven of salted water to a boil and cook the small Yukon gold potatoes whole until tender, about 20 minutes, with a soft yield when pierced.
  2. Drain the potatoes and let them cool slightly, then cut into quarters so they hold their shape for tossing.
Make the vinaigrette-mayo dressing
  1. In a bowl, whisk together mayonnaise, white wine vinegar, Dijon mustard, olive oil, kosher salt, and black pepper until smooth and glossy, about 1 minute.
Assemble and chill
  1. Combine the warm potatoes with celery and red onion in the serving bowl so the vegetables lightly warm and the salad clings together.
  2. Pour the dressing over the potatoes and toss gently until evenly coated, keeping the quarters intact.
  3. Add dill and parsley and toss again just until distributed and fragrant.
  4. Cover and refrigerate for at least 2 hours before serving so the flavors meld and the texture sets.

Notes

Pro tip: toss the salad while the potatoes are still warm so the dressing penetrates without becoming dry. Refrigerate in a covered container for 3–4 days; stir before serving. Freezing isn’t recommended. For a dairy-light swap, use light mayonnaise (texture may be slightly less creamy).