Ina Garten Herbed Potato Salad Recipe
This herbed potato salad features tender boiled potatoes tossed in a lemon-Dijon vinaigrette with a generous amount of chopped herbs like dill, parsley, and scallions. It’s served slightly warm or at room temperature, allowing the dressing to absorb fully and enhance every bite.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
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3 pounds of small white or Yukon Gold potatoes
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1 tablespoon kosher salt (for boiling water)
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¼ cup freshly squeezed lemon juice (about 2 lemons)
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2 tablespoons Dijon mustard
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½ cup good olive oil
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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½ cup minced fresh dill
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½ cup chopped fresh parsley
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½ cup chopped scallions (white and green parts)
Instructions
Place whole, unpeeled potatoes in a large pot with 1 tablespoon of salt. Cover with cold water and bring to a boil. Reduce heat and simmer for 20–25 minutes, or until the potatoes are just tender when pierced with a knife.
Drain the potatoes and let them cool just enough to handle. While still warm, cut into halves or quarters, depending on size.
In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, 1 teaspoon salt, and black pepper until emulsified.
Place warm potatoes in a large bowl and pour the vinaigrette over them. Gently toss to coat so the warm potatoes absorb the flavors.
Add the dill, parsley, and scallions. Toss gently again to combine.
Let the salad sit at room temperature for 30 minutes before serving to allow flavors to meld. Serve slightly warm or at room temperature.