I love making Ina Garten’s Easy Potato Salad because it’s creamy, tangy, and perfectly simple. The flavors are balanced, and it’s a classic dish that always disappears at gatherings. I find it’s a reliable recipe when I want a comforting, crowd-pleasing side.
Why You’ll Love This Recipe
I enjoy this recipe because it’s effortless yet flavorful. The potatoes stay tender but firm, and the dressing has just the right mix of mayonnaise, mustard, and a touch of sweetness from the sugar. I like that it comes together quickly, making it perfect for picnics, barbecues, or family dinners. The herbs give it a fresh taste that keeps me coming back for more.
Ingredients
3 pounds Yukon Gold potatoes
1/3 cup apple cider vinegar
1 tablespoon kosher salt
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
1 small red onion, finely chopped
3 celery stalks, finely chopped
4 hard-boiled eggs, peeled and chopped
1/4 cup chopped fresh parsley
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
I start by peeling the potatoes and cutting them into 1-inch chunks. I place them in a large pot with cold water, adding 1 tablespoon of salt, and bring it to a boil. I cook the potatoes until tender, about 15 minutes, then drain and let them cool slightly.
While the potatoes are cooling, I whisk together the apple cider vinegar, mayonnaise, Dijon mustard, sugar, black pepper, and a pinch of salt in a large bowl to make the dressing.
I add the slightly warm potatoes to the dressing, gently folding them in so they’re coated without breaking apart.
Next, I stir in the red onion, celery, and chopped hard-boiled eggs. I fold in the fresh parsley at the end for a pop of color and freshness.
I refrigerate the potato salad for at least 1 hour before serving, which lets the flavors meld together beautifully.
Servings and timing
This recipe serves 8–10 people. I usually spend about 30 minutes preparing it, with an additional 1 hour chilling time.
Variations
I sometimes add a teaspoon of whole-grain mustard for a slightly tangier flavor. On warmer days, I like tossing in some chopped dill pickles for a bit of crunch. If I want a lighter version, I swap half of the mayonnaise for Greek yogurt.
Storage/reheating
I store the potato salad in an airtight container in the refrigerator for up to 3 days. I don’t recommend reheating it since I like it cold, but if I need to soften it slightly, I let it sit at room temperature for 15–20 minutes before serving.
FAQs
Can I make this potato salad ahead of time?
Yes, I often make it the day before. The flavors actually improve after sitting overnight in the refrigerator.
What type of potatoes should I use?
I prefer Yukon Gold potatoes because they hold their shape and have a creamy texture, but red potatoes work well too.
Can I use a different type of mustard?
I stick with Dijon mustard for its smooth, tangy flavor, but I’ve tried yellow mustard when I’m in a pinch. It works, though the flavor is slightly different.
Can I make this recipe vegan?
I haven’t tried a full vegan version, but I imagine using vegan mayonnaise and skipping the eggs would work. I’d also taste and adjust the seasoning since eggs add richness.
How do I prevent the potatoes from becoming mushy?
I make sure to cut the potatoes evenly and not overcook them. I also gently fold them into the dressing rather than stirring vigorously.
Conclusion
I always go back to Ina Garten’s Easy Potato Salad when I want a dish that’s comforting, reliable, and full of flavor. The creamy dressing, tender potatoes, and fresh herbs make it a recipe I proudly serve at every gathering. It’s simple, satisfying, and always a hit.
A creamy, tangy, and classic potato salad made with Yukon Gold potatoes, Dijon mustard, mayonnaise, fresh parsley, and hard-boiled eggs. Perfect for picnics, barbecues, and family gatherings.
Ingredients
3 pounds Yukon Gold potatoes
1/3 cup apple cider vinegar
1 tablespoon kosher salt
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
1 small red onion, finely chopped
3 celery stalks, finely chopped
4 hard-boiled eggs, peeled and chopped
1/4 cup chopped fresh parsley
Instructions
Peel the potatoes and cut them into 1-inch chunks. Place them in a large pot with cold water, add 1 tablespoon kosher salt, and bring to a boil. Cook until tender, about 15 minutes. Drain and let cool slightly.
In a large bowl, whisk together the apple cider vinegar, mayonnaise, Dijon mustard, sugar, black pepper, and a pinch of salt to make the dressing.
Add the slightly warm potatoes to the dressing and gently fold until evenly coated.
Stir in the chopped red onion, celery, and hard-boiled eggs.
Fold in the fresh parsley.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
Use Yukon Gold potatoes for the best creamy texture.
Do not overcook the potatoes to avoid mushiness.
The salad tastes even better when made a day ahead.
You can substitute half the mayonnaise with Greek yogurt for a lighter version.
Add chopped dill pickles or whole-grain mustard for extra tang and crunch.
