Ina Garten’s Dill Potato Salad blends small white potatoes with mayonnaise, buttermilk, Dijon mustard, and fresh dill. The recipe takes 30 minutes to cook and 3 hours to chill, serving 6.
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? Why You’ll Love This Dill Potato Salad Recipe:
- Flavor Explosion: Tender chicken cooked with a rich, savory mushroom sauce that bursts with umami flavor.
- Quick & Easy: A straightforward recipe that comes together in under 30 minutes, perfect for busy weeknights.
- Comforting Dish: Creamy and hearty, making it a comforting meal for the whole family.
❓ What Is Ina Garten Dill Potato Salad Recipe?
Ina Garten Dill Potato Salad is a creamy potato salad made with small white potatoes, mayonnaise, buttermilk, Dijon whole-grain mustard, fresh dill, celery, and red onion. It is seasoned with salt and pepper.
? Ina Garten Dill Potato Salad Ingredients
- 3 pounds small white potatoes
- Kosher salt
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
? How To Make Ina Garten Dill Potato Salad
- Add potatoes and 2 tablespoons of salt to a large pot of water. Bring to a boil, then simmer for 10-15 minutes until tender.
- Drain the potatoes and let them steam in a colander covered with a towel for 15-20 minutes.
- In a small bowl, whisk together mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon salt, and 1 teaspoon pepper. Set aside.
- Once potatoes are cool enough to handle, cut them into quarters or halves based on their size.
- Place cut potatoes in a large bowl. While still warm, add enough dressing to moisten them.
- Mix in celery, red onion, 2 teaspoons salt, and 1 teaspoon pepper.
- Toss everything well, cover, and refrigerate for a few hours to let the flavors blend. Serve cold or at room temperature.
? Recipe Tips
- Use Small White Potatoes: They hold their shape well and have a smooth texture.
- Don’t Overcook: Simmer until just tender to avoid mushiness.
- Steam After Boiling: This helps the potatoes firm up and absorb flavors.
? What To Serve With Dill Potato Salad?
Dill potato salad pairs well with Chicken With Mushrooms, Grilled Swordfish, Turkey Burger, Four Hour Lamb and Szechuan Noodles.
? How To Store Leftovers Dill Potato Salad?
- In the Fridge: Store leftovers dill potato salad in an airtight container for up to 3 days.
- In the Freezer: Not recommended, salad may become mushy after freezing.
FAQ’S:
How Do I Prevent The Salad From Being Too Salty?
To prevent the salad from being too salty, carefully measure the salt used in both cooking the potatoes and in the dressing. Taste the salad before serving and adjust the seasoning as needed.
What Type Of Potatoes Are Best For This Salad?
Small white potatoes are best for this salad. They have a smooth texture and hold their shape well after cooking, making them ideal for potato salad.
What Can I Use Instead Of Mayonnaise?
You can use Greek yogurt or sour cream as a substitute for mayonnaise. These alternatives will give the salad a lighter texture and tangy flavor.
How Do I Prevent The Potatoes From Sticking To Each Other?
To prevent potatoes from sticking together, ensure they are well-coated with the dressing and gently toss them.
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Ina Garten Dill Potato Salad Nutrition Facts
- Calories: 110
- Total Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 590mg
- Total Carbohydrates: 26g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 2g
- Potassium: 271mg
Ina Garten Dill Potato Salad
Description
Ina Garten’s Dill Potato Salad blends small white potatoes with mayonnaise, buttermilk, Dijon mustard, and fresh dill. The recipe takes 30 minutes to cook and 3 hours to chill, serving 6.
Ingredients
Instructions
- Add potatoes and 2 tablespoons of salt to a large pot of water. Bring to a boil, then simmer for 10-15 minutes until tender.
- Drain the potatoes and let them steam in a colander covered with a towel for 15-20 minutes.
- In a small bowl, whisk together mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon salt, and 1 teaspoon pepper. Set aside.
- Once potatoes are cool enough to handle, cut them into quarters or halves based on their size.
- Place cut potatoes in a large bowl. While still warm, add enough dressing to moisten them.
- Mix in celery, red onion, 2 teaspoons salt, and 1 teaspoon pepper.
- Toss everything well, cover, and refrigerate for a few hours to let the flavors blend. Serve cold or at room temperature.
Notes
- Use Small White Potatoes: They hold their shape well and have a smooth texture.
Don’t Overcook: Simmer until just tender to avoid mushiness.
Steam After Boiling: This helps the potatoes firm up and absorb flavors.