We take our potato salad seriously in the South. Don’t come at us with your mustard vinaigrettes and grilled spuds. There’s no need to get fancy. As long as it has a healthy dose of mayo and a few crunchy bits of celery and onion, we’re golden.
Now, some might argue that it’s not really potato salad without hard boiled eggs thrown in to the mix and, while we don’t disagree, we also think there’s room for a little interpretation—again, as long as there’s mayo. For all those potato salad purists out there, we’re going to need you to set aside your preconceived notions and give Ina Garten’s Potato Salad recipe a whirl. We did earlier this summer, and it has been on hard rotation ever since.
The Barefoot Contessa's potato salad starts off with a few pounds of white potatoes. You can swap in any potato variety with a thin skin. There’s no peeling here, which will save time and add a good dose of flavor to the finished product. Even though it might be a little different than you’re used to, go ahead and give it a try. If you prefer your ‘tater salad sans skin, just peel it off the next time.
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The dressing is made with mayo, buttermilk, Dijon mustard, whole-grain mustard, salt, pepper, and dill—a lot of dill. When I first made this recipe, I was concerned adding the full amount would be a little too herby for my liking. What resulted was the perfect blend of fresh flavor that was in no way overwhelming to the taste buds.
Chopped celery and red onions are the crunchy finishing touches that you won’t want to skip. Once everything is combined, refrigerate for a couple hours before serving so the flavors have plenty of time to marry. Truth be told, it was even better the second day.
WATCH: Southern Potato Salad
If you’re looking for an easy, fresh potato salad that might be just a smidge lighter than the Southern-style versions you’re used to, go ahead and give this one a spin. You can never go wrong with Ina.