Description
Ina Garten's Potato Salad remains a quintessential classic for any gathering, offering a sophisticated twist on a traditional American favorite. This recipe balances a creamy texture with the sharp, bright notes of fresh herbs and high-quality vinegars, prioritizing real, whole-food ingredients over processed fillers.
Ingredients
3 pounds Red Potatoes
2 tablespoons Dry White Wine
1 cup Avocado Oil Mayonnaise
1/4 cup Real Buttermilk
2 tablespoons Dijon Mustard
1/2 cup Fresh Dill, minced
1/2 cup Scallions, chopped
1/2 cup Celery, diced
1/4 cup Red Onion, finely diced
Sea Salt & Black Pepper to taste
Instructions
- Start by placing scrubbed red potatoes into a large pot of salted water. Bring to a boil and then lower the heat to simmer for 15 to 25 minutes until tender
- Once cooked, drain the potatoes and place them back into the warm pot. Cover to allow them to steam for 5 minutes
- Cut the warm potatoes into bite-sized quarters and toss with dry white wine and sea salt in a large mixing bowl
- In a separate bowl, whisk together avocado oil mayonnaise, buttermilk, Dijon mustard, and black pepper until smooth
- Pour the dressing over the warm potatoes, add minced dill, chopped scallions, diced celery, and red onion. Fold gently to combine
- Cover and refrigerate for several hours to allow flavors to meld before serving
Notes
Store leftovers in an airtight container in the fridge for 3-4 days.
For a dairy-free version, replace buttermilk with a splash of plant-based milk mixed with lemon juice.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Boiling and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg