Potato Salad Barefoot Contessa Ina Garten
Creamy, tangy, and bursting with fresh flavor, Ina Garten's Barefoot Contessa Potato Salad is a quintessential side dish that elevates any meal. This classic recipe features tender, fluffy small white potatoes tossed in a luscious dressing made from mayonnaise, tangy buttermilk, two types of mustard, and a touch of fresh dill for a bright, herbal kick. Crunchy diced celery and finely chopped red onion add texture and a subtle bite, rounding out this crowd-pleasing favorite. Perfect for barbecues, picnics, or as a comforting addition to your holiday table, this potato salad is easy to prepare and gets even better as it chills, allowing the flavors to meld beautifully. Whether served cold or at room temperature, this dish is a surefire hit that embodies summertime simplicity and Ina Garten's signature elegance.
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Recipe Information
Ingredients
- 3 lbs Small white potatoes
- 1 tbsp Kosher salt
- 1.5 cups Mayonnaise
- 0.25 cups Buttermilk
- 2 tbsp Dijon mustard
- 2 tbsp Whole-grain mustard
- 2 tbsp Fresh dill, minced
- 0.5 cups Celery, diced
- 0.5 cups Red onion, finely chopped
- 1 tsp Freshly ground black pepper
Instructions
Place the potatoes in a large pot of water. Add the kosher salt and bring the water to a boil over medium-high heat. Reduce the heat to medium and simmer the potatoes for 15 to 20 minutes, or until just tender when pierced with a fork.
Drain the potatoes in a large colander and let them cool slightly until they are comfortable to handle. While still warm, cut the potatoes into quarters or halves, depending on their size, and place them in a large mixing bowl.
In a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, fresh dill, and black pepper. Taste and adjust the seasoning if needed.
Pour the dressing over the warm potatoes and gently toss to coat evenly.
Add the celery and red onion to the dressed potatoes. Gently fold the ingredients together until well combined.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour to let the flavors meld together.
Serve the potato salad cold or at room temperature, garnished with additional dill if desired.
Nutrition Facts
Calories |
3817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.8 g | 346% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 3846 mg | 167% | |
| Total Carbohydrate | 328.8 g | 120% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 20.8 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 330 mg | 25% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 6366 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
