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Potato Salad (Barefoot Contessa) Ina Garten

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“Really tasty mustardy flavor. Ina Garten, 2006. Didn't allow for chill time.Update: 12/03/2008 - after much deliberation as to how to do this, I decided to warn those of you who are going to make this recipe - to ignore the 2 teaspoons of salt that the recipe says to add just before you toss the salad; also, I think you should only use 1-1/2 T of salt when boiling the potatoes for the salad. Better to add salt than to have too much! OK Lauralie? :)”

Ingredients Nutrition


  1. Place potatoes and 2 tablespoons of salt in large pot of water. Bring the water to a boil, then lower the heat and simmer 10-15 minutes, until the potatoes are barely tender when pierced with a knife *.(See recipe update introduction.).
  2. Drain the potatoes (skins on) in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel.
  3. Allow the potatoes to steam for 15-20 minutes.
  4. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill or parsley, 1 teaspoon of salt, 1 teaspoon of black pepper, and a pinch of crushed red pepper, if using.
  5. Set aside.
  6. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size.
  7. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten.
  8. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate a few hours to allow the flavors to blend **.(See recipe update - introduction).
  9. Serve either cold or at room temperature.

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