Print

Ina Garten Dill Potato Salad

Ina Garten Dill Potato Salad
Print Recipe
Print Recipe

This salad combines boiled baby potatoes with a creamy mayonnaise and sour cream dressing, brightened with fresh dill, scallions, and a splash of vinegar or lemon juice. It’s served chilled or at room temperature and delivers the familiar comfort of classic potato salad with elevated flavor.

Ingredients

Scale

  • 3 pounds of baby red or Yukon Gold potatoes

  • 1 tablespoon kosher salt (for boiling)

  • 1 cup mayonnaise (good quality)

  • ½ cup sour cream

  • 1 tablespoon white wine vinegar or fresh lemon juice

  • ½ cup chopped fresh dill

  • ½ cup chopped scallions (white and green parts)

  • Kosher salt and freshly ground black pepper to taste

Instructions

Step 1: Boil the potatoes

Place potatoes in a large pot and cover with cold water. Add 1 tablespoon kosher salt. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until fork-tender.

Step 2: Drain and cool

Drain the potatoes and allow them to cool until just warm. Cut into halves or quarters depending on size.

Step 3: Make the dressing

In a large bowl, whisk together mayonnaise, sour cream, vinegar or lemon juice, fresh dill, and scallions. Season with salt and pepper to taste.

Step 4: Combine potatoes and dressing

Add the warm potatoes to the bowl with the dressing. Toss gently to coat all the pieces evenly.

Step 5: Chill and serve

Cover and refrigerate for at least 1 hour before serving. Garnish with extra dill if desired.

Find it online: https://lightblue-kingfisher-834643.hostingersite.com/ina-garten-dill-potato-salad/