Description
Ina Garten’s potato salad pays homage to Julia Child’s classic French technique, blending creamy Yukon golds with a tangy Dijon vinaigrette. Crisp herbs and perfectly cooked potatoes create a sophisticated side dish that elevates any summer gathering.
Ingredients
Scale
Starch Base:
- 2 pounds (907 grams) large Yukon Gold potatoes, peeled and sliced ½-inch thick
Herbs and Aromatics:
- ¼ cup chopped fresh chives
- ¼ cup chopped fresh dill, plus extra for serving
- ½ cup medium-diced shallots (2 large)
- ¾ cup medium-diced celery (2 to 3 ribs)
- ¼ cup drained, chopped cornichons
Dressing and Seasoning:
- 2 tablespoons Champagne or white wine vinegar
- ⅔ cup mayonnaise
- ⅓ cup sour cream
- 2 hard-boiled eggs, cooled and large-diced
- Kosher salt
- Freshly ground black pepper
Instructions
- Thoroughly wash potatoes and place them in a large saucepan, covering with water by 2 inches (5 centimeters). Add salt and bring to a rolling boil over high heat. Reduce temperature to medium-low and gently simmer for 10-12 minutes until potatoes can be easily pierced with a fork but remain slightly firm.
- Reserve of potato cooking liquid, then carefully drain potatoes. Transfer potatoes to a spacious mixing bowl and delicately drizzle with vinegar and reserved cooking liquid. Allow potatoes to absorb flavors by tossing occasionally and letting them rest for 10 minutes.
- In a separate medium bowl, finely chop and combine celery, shallots, cornichons, chives, and fresh dill. Set this vibrant vegetable mixture aside for later incorporation.
- Create a creamy dressing by whisking mayonnaise, sour cream, salt, and ground black pepper in a small mixing bowl until smooth and well-blended.
- Fold approximately three-quarters of the prepared vegetable and herb mixture into the seasoned potatoes. Gently incorporate the creamy dressing, ensuring even distribution and capturing any lingering liquid in the bowl.
- Allow the potato salad to cool to room temperature, then cover and refrigerate for a minimum of 2 hours to allow flavors to meld and develop.
- Before serving, garnish with remaining vegetable mixture, carefully sliced hard-boiled eggs, and an additional sprinkle of fresh dill. Season with extra salt and pepper to taste. Gently fold ingredients to maintain potato integrity and serve chilled or at ambient temperature.
Notes
- Preserve potato texture by cooking them just until tender, avoiding mushy results.
- Boost flavor intensity by drizzling reserved cooking liquid over warm potatoes, ensuring maximum taste absorption.
- Enhance tangy profile by letting potatoes rest with vinegar, allowing deep flavor infusion.
- Create more robust taste by chilling salad for several hours, giving ingredients time to develop complex flavors.
- Maintain freshness by adding eggs and delicate herbs moments before serving, preventing wilting and preserving vibrant appearance.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 203
- Sugar: 1.6 g
- Sodium: 230 mg
- Fat: 19.8 g
- Saturated Fat: 4.5 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 5.7 g
- Cholesterol: 80 mg