Ina Garten's Creamy Potato Salad Recipe Is One of the Best by Donna John

Potato salad is made year-round at my house. I've always been a fan of Ina Garten (aka the Barefoot Contessa). Her recipes are simple, but always delicious. Her potato salad recipe is one of my favorites.

The Barefoot Contessa's potato salad side dish recipe doesn't get all its creaminess from mayonnaise like most do, but from buttermilk, too. Fresh dill adds a brightness to this salad that just tastes like spring and summer. 

To make this creamy potato salad recipe you will need small white potatoes (check out the  health benefits of potatoes), mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, fresh dill, salt, black pepper, celery and red onion. The potato salad is ready in about 30 minutes, but allow time for it to chill. (Confession: I always like my potato salad best when it's at room temperature or even slightly warm.)

Serve this dill potato salad as a side dish with your favorite meals. It's great to take to cookouts and potlucks, too! 

Cuisine: American
Prep Time: 20 minutes 
Cook Time: 10 to 15 minutes
Total Time: 30 to 35 minutes plus time to chill 
Servings: 8

Ingredients

• 3 pounds small white potatoes
• 1 cup mayonnaise (I use Hellman's Real Mayonnaise) 
• 1/4 cup buttermilk
• 2 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• 1/2 cup chopped fresh dill
• 3 teaspoons salt (divided)
• 2 teaspoons freshly ground black pepper (divided)
• 1/2 cup chopped celery
• 1/2 cup chopped red onion

Here's how to make it:

1. Boil the potatoes in salted water about 10 to 15 minutes. Drain well and return to the pot. Cover with a lid or kitchen towel and let them steam while you prepare the other ingredients. (You could use small red or Yukon gold potatoes if you can't find small white potatoes.)
2. In a bowl, combine the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt and 1 teaspoon of pepper. Whisk to combine. 
3. When potatoes are cool enough to handle, peel (if desired) and slice in half or quarters (depending on how big they are). Put the potatoes into a bowl. (Because it is how my grandma made it, I will sometimes throw in some chopped hard-boiled eggs.)
4. Pour the dressing over and toss to coat. 
5. Add the celery, onion, 2 teaspoons of salt (or to taste) and 1 teaspoon pepper (or to taste). Toss well. Refrigerate at least 30 minutes and up to a few hours before serving. Store the potato salad covered in the fridge for up to four days.

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