Description
Ina Garten’s potato salad reimagines Julia Child’s classic French-inspired recipe with creamy Dijon mustard and fresh herbs. Crisp ingredients and bold flavors make this simple side dish a crowd-pleasing companion for summer gatherings you’ll savor.
Ingredients
Scale
- 2 lbs (907 g) Yukon Gold potatoes, peeled and sliced ½-inch thick
- ⅔ cup mayonnaise
- ⅓ cup sour cream
- 2 tbsps Champagne or white wine vinegar
- 2 hard-boiled eggs, cooled and large-diced
- ½ cup shallots, medium-diced (2 large)
- ¾ cup celery, medium-diced (2 to 3 ribs)
- ¼ cup chives, chopped
- ¼ cup dill, chopped, plus extra for serving
- ¼ cup cornichons, drained and chopped
- Kosher salt
- Freshly ground black pepper
Instructions
- Potato Preparation: Submerge potatoes in salted water, bringing to a vigorous boil, then reduce heat and simmer until fork-tender yet slightly firm, approximately 10-12 minutes.
- Flavor Infusion: Drain potatoes, reserving cooking liquid, and drizzle with vinegar. Let potatoes absorb liquid and develop depth of flavor for 10 minutes, occasionally tossing gently.
- Vegetable Medley: Finely dice celery, shallots, cornichons, chives, and dill, creating a vibrant herb and vegetable mixture that will enhance the potato salad’s complexity.
- Creamy Dressing Creation: Whisk mayonnaise, sour cream, salt, and black pepper until smooth, forming a luscious binding agent for the salad’s ingredients.
- Composition and Blending: Incorporate three-quarters of the vegetable mixture into potatoes, then fold in creamy dressing, ensuring even distribution and maximizing flavor integration.
- Chilling and Flavor Development: Refrigerate potato salad for a minimum of 2 hours, allowing ingredients to harmonize and develop a rich, cohesive taste profile.
- Final Presentation: Garnish with remaining vegetable mixture, sliced hard-boiled eggs, and additional fresh dill. Adjust seasoning with salt and pepper, and serve chilled or at room temperature.
Notes
- Potato Perfection: Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and flavor absorption.
- Vinegar Magic: Drizzling warm potatoes with vinegar helps them absorb flavors more deeply and enhances overall taste profile.
- Chill for Flavor Fusion: Refrigerating the salad for at least 2 hours allows ingredients to meld, creating a more complex and delicious dish.
- Gentle Handling Matters: Always fold ingredients gently to prevent breaking potato pieces, maintaining the salad’s rustic and appealing appearance.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 275
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg