Description
Ina Garten’s dill potato salad showcases creamy red potatoes mixed with fresh dill, tangy mayo, and zesty Dijon mustard. Garden-fresh ingredients and classic Barefoot Contessa techniques create a perfect summer side dish you’ll crave at every picnic and barbecue.
Ingredients
Scale
Main Ingredients:
- 3 pounds (1.36 kilograms) small white potatoes
- ½ cup (75 grams) chopped fresh dill
- ½ cup (75 grams) chopped celery
- ½ cup (75 grams) chopped red onion
Binding Ingredients:
- 1 cup (240 milliliters) mayonnaise
- ¼ cup (60 milliliters) buttermilk
- 2 tablespoons (30 milliliters) Dijon mustard
- 2 tablespoons (30 milliliters) whole-grain mustard
Seasoning Ingredients:
- Kosher salt
- Freshly ground black pepper
Instructions
- Submerge whole potatoes and of salt in a spacious pot filled with cold water, ensuring potatoes are fully covered.
- Heat water to a rolling boil, then reduce temperature to a gentle simmer, cooking potatoes for 10-15 minutes until a fork can effortlessly pierce their center.
- Carefully drain potatoes using a colander, then drape a clean kitchen towel over the potatoes, allowing residual steam to escape and potatoes to dry for 15-20 minutes.
- Craft a creamy dressing by whisking together mayonnaise, buttermilk, Dijon mustard, whole grain mustard, fresh dill, salt, and black pepper in a small mixing bowl.
- Once potatoes have cooled enough to handle safely, slice them into uniform quarters or halves depending on their individual size.
- Transfer warm potato pieces into a generously sized mixing bowl, drizzling enough prepared dressing to coat each piece evenly while maintaining a light, glossy texture.
- Incorporate finely chopped celery, diced red onion, additional salt, and black pepper into the potato mixture.
- Gently fold all ingredients together, ensuring even distribution of dressing and seasonings.
- Cover the potato salad and refrigerate for 2-3 hours, allowing flavors to meld and intensify.
- Remove from refrigerator 10-15 minutes before serving, presenting the salad either chilled or at a mild room temperature.
Notes
- Select petite spuds with thin, delicate skins for the most delightful texture.
- Drain immediately after boiling to prevent waterlogged potatoes from becoming soggy and bland.
- Let potatoes rest in the colander, allowing excess moisture to evaporate naturally.
- Gently shake the colander to create small cracks on potato surfaces, which helps seasonings stick better.
- Opt for fresh, firm potatoes without blemishes or soft spots to ensure the best flavor and consistency.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg