Ina Garten's Potato Salad
A vibrant and flavorful potato salad featuring tender Yukon Gold potatoes, crunchy celery, zesty red onion, and a creamy dressing that is perfect for barbecues and picnics.
Ingredients
Main Ingredients
- 2 pounds Yukon Gold or red potatoes Choose high-quality potatoes for the best flavor.
- 1 cup celery, diced
- ½ cup red onion, finely chopped
- ½ cup mayonnaise Good quality mayonnaise recommended.
- 2 tablespoons Dijon mustard For a spicy twist, consider using spicy brown mustard.
- 2 tablespoons apple cider vinegar
- to taste Salt and pepper Adjust to your own preference.
- to taste Fresh herbs (such as dill or parsley), for garnish Use any herbs you prefer.
Instructions
Preparation
- Wash the potatoes thoroughly to remove any dirt. Optionally peel them for a uniform texture.
- Dice the celery and finely chop the red onion while the potatoes are boiling.
Cooking
- In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 15-20 minutes.
- Once cooked, drain the potatoes in a colander and allow them to cool for a few minutes before dicing them into bite-sized pieces.
Mixing
- In a large bowl, combine the diced potatoes, celery, and red onion.
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Pour the dressing over the potato mixture and gently toss to coat without mashing the potatoes.
Final Touches
- Taste the potato salad and adjust the seasonings as necessary.
- Garnish the salad with freshly chopped herbs before serving.
- Refrigerate for at least an hour to allow the flavors to meld together.
- Serve chilled or at room temperature.
Notes
For a lighter version, Greek yogurt can replace the mayonnaise. This potato salad can hold up for 3 to 5 days in the fridge.