Ina Garten Dill Potato Salad Recipe
The Ina Garten Dill Potato Salad Recipe is a fresh and creamy side dish. It is perfect for picnics, BBQs and family dinners.
Ingredients
- Baby potatoes 1.5 kg, washed and halved
- Mayonnaise 1 cup
- Dijon mustard 2 tablespoons
- Apple cider vinegar 2 tablespoons
- Olive oil 2 tablespoons
- Fresh dill ¼ cup, chopped
- Celery 2 stalks, chopped
- Red onion ½ small, finely chopped
- Salt 1 teaspoon
- Black pepper ½ teaspoon
- Hard-boiled eggs 3, chopped
Instructions
Boil the potatoes
- Place potatoes in a pot. Cover with water and add salt. Boil until fork-tender.
Drain and cool potatoes
- Drain potatoes in a colander. Let them cool slightly before mixing. This prevents a watery salad.
Make the dressing
- In a bowl, whisk mayonnaise, mustard, vinegar and olive oil. Mix until smooth and creamy.
Add dill and veggies
- Stir chopped dill, celery and red onion into the dressing. This adds crunch and freshness.
Combine potatoes and dressing
- Add warm potatoes to the bowl. Gently toss until potatoes are coated evenly.
Add eggs
- Fold in chopped hard-boiled eggs. Mix carefully so eggs stay in chunks.
Season and taste
- Add salt and pepper. Taste and adjust as needed. The flavors should be bright and balanced.
Chill the salad
- Cover the bowl and chill for at least one hour. This helps flavors blend well.
Serve cold
- Serve the potato salad cold or at room temperature. Add extra dill on top for a fresh look.
Notes
- Use baby potatoes for a nice texture and look.
- Do not overcook potatoes; they should hold their shape.
- Chill the salad for better flavor.
- Use fresh dill for the best aroma.
- Add eggs last to keep them from breaking.