Description
A simple, classic potato salad recipe based on Ina Garten’s preparation.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, scrubbed
- 1 cup mayonnaise
- 1/4 cup white wine vinegar
- 2 tablespoons Dijon mustard
- 1/2 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 4 hard-boiled eggs, chopped
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until tender when pierced with a fork, about 15 to 20 minutes.
- Drain the potatoes and let them cool slightly. Cut the warm potatoes into bite-sized pieces.
- In a small bowl, whisk together the mayonnaise, white wine vinegar, and Dijon mustard.
- In a large bowl, combine the warm potatoes, celery, red onion, and chopped eggs.
- Pour the dressing over the potato mixture and gently toss to coat.
- Stir in the fresh parsley.
- Season generously with salt and pepper.
- Chill for at least 1 hour before serving.
Notes
- For best flavor, dress the potatoes while they are still slightly warm.
- You can substitute yellow onion for red onion if preferred.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 7
- Cholesterol: 100
Keywords: potato salad, Ina Garten, picnic side, mayonnaise, Yukon Gold potatoes, classic potato salad