Ina Garten's Potato Salad
A classic potato salad with a creamy dressing and crunchy vegetables, perfect for picnics and family dinners.
Ingredients
For the Salad Base
- 2 pounds small potatoes (Yukon Gold or Red potatoes) Use any type of potatoes you prefer.
- 1/4 cup mayonnaise Can adjust for desired creaminess.
- 1/4 cup sour cream Greek yogurt can be substituted for a healthier option.
- 2 tablespoons Dijon mustard Adds tanginess to the salad.
- 2 tablespoons white wine vinegar Enhances flavor.
- 1/2 cup red onion, finely chopped Gives crunch and flavor.
- 1/4 cup celery, diced Provides additional crunch.
- to taste Salt and pepper Season according to preference.
- Fresh herbs (such as dill or parsley) for garnish Enhances flavor and presentation.
Instructions
Preparation
- Boil the potatoes in salted water until tender but still firm, about 15 minutes.
- Drain and let the potatoes cool before cutting them into halves or quarters.
Mixing the Salad
- In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, and white wine vinegar.
- Add the cooled potatoes, red onion, and celery to the bowl and gently stir to combine.
- Season with salt and pepper to taste.
Chilling and Serving
- Refrigerate the potato salad for at least one hour to allow the flavors to meld.
- Garnish with fresh herbs before serving.
Notes
This potato salad can be served chilled or at room temperature. It pairs well with grilled meats, sandwiches, or any main dish. To store, keep in an airtight container in the refrigerator for 3 to 5 days. Stir before serving as dressing may separate.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 32gProtein: 5gFat: 12gSaturated Fat: 2gSodium: 300mgFiber: 3gSugar: 2g
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