First, a confession. I have never liked potato salad…until I found this recipe. It changed the way I think about this ubiquitous summertime dish.
Unlike many potato salads that are nothing more than cold boiled potatoes smothered in mayonnaise, this one is lighter and loaded with flavor. Dijon and whole grain mustard mix with fresh dill to make a creamy dressing bursting with taste.
Chopped celery and red onion add just the right amount of crunch for a side dish that complements a host of menus, from backyard barbeques to fish and chicken.
Since we know we’ll serve it often during the summer, we like to make extra dressing and store it in the refrigerator. That way we can pull this side dish together in no time.
The recipe comes from one of my favorite chefs, Ms. Ina Garten. You can find her original version here: Ina’s potato salad.
The Very Best Potato Salad
Ingredients
- 3 lbs. small yellow potatoes
- 1½ tsp. Kosher salt, divided
- 1 cup mayonnaise
- 2 tbsp. buttermilk or heavy cream or half and half
- 2 tbsp. Dijon mustard
- 2 tbsp. whole-grain mustard
- ½ cup chopped fresh dill
- 1 tsp. Freshly ground black pepper
- ½ cup chopped celery
- ½ cup chopped red onion
- ½ cup chopped salad olives optional
Instructions
- Place the potatoes in a large pot of water. Bring the water to a boil, add 1 teaspoon of salt, then lower the heat and simmer until the potatoes are tender, but still firm. You can test this by piercing them with a knife or fork. If the knife goes in easily with just a little resistance, they're ready. Drain the potatoes and set aside to cool.
- In a small bowl, whisk together the mayonnaise, buttermilk (or heavy cream or half and half), Dijon, whole grain mustard, dill, 1/2 teaspoon of salt, and 1 teaspoon of pepper.
- When the potatoes have cooled, cut them in bite-sized pieces (quarters or halves work well). Transfer the cut potatoes to a large bowl and drizzle with ¼ cup of the dressing. Toss to coat, then mix in the celery, red onion, and salad olives (if using). Season with additional salt and pepper, as desired. Cover the bowl and refrigerate it for a few hours. This resting time allows the flavors to develop. Serve cold or at room temperature.
Notes
- If your potatoes are on the larger size, cut them in half before boiling. Just be sure to watch them closely so they don’t overcook. You want them to be a bit firm so they hold their shape when tossed with the dressing.
- Heavy cream or even half and half may be substituted for buttermilk. The intent is to loosen up the mayonnaise so it’s not so thick.
- Salad olives are optional, but add a nice briny flavor. My husband won’t let me make this dish without them!