Ina Garten Dill Potato Salad Recipe

This Ina Garten Dill Potato Salad Recipe is creamy and tangy, which includes baby red potatoes and fresh dill. It’s a classic, foolproof recipe, ready in about 30 minutes.

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Ina Garten Dill Potato Salad Ingredients

• 3 pounds 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

How To Make Ina Garten Dill Potato Salad

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 heat and simmer for 15–20 minutes until fork-tender.
2. Cool and cut: Drain the potatoes and allow them to cool slightly. Once cool enough to handle, cut them in halves or quarters depending on size.
3. Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, vinegar or lemon juice, dill, and scallions. Season with salt and pepper.
4. Mix the salad: Add the warm potatoes to the bowl of dressing. Toss gently to coat all the pieces evenly.
5. Chill and serve: Cover and refrigerate for at least 1 hour. Garnish with extra dill before serving, if desired.

Recipe Tips

• Can I make it ahead of time?
  Yes, it’s even better the next day once the flavors have melded.
• Do I have to use baby potatoes?
  No, but smaller potatoes like baby red or Yukon Gold hold their shape and texture best.
• How to make it lighter:
  Use Greek yogurt instead of sour cream or part of the mayo.
• Can I serve it warm?
  Yes, it’s delicious slightly warm as well—just skip the chilling step.
• How to avoid watery potato salad:
  Let the potatoes steam off extra moisture before mixing with the dressing.

What To Serve With Dill Potato Salad

This refreshing side dish pairs perfectly with:

• Grilled chicken, burgers, or sausages
• BBQ ribs or pulled pork
• Baked salmon or shrimp skewers
• Sandwiches or picnic lunches
• Deviled eggs and coleslaw

How To Store Dill Potato Salad

Refrigerate: Store in an airtight container for up to 4 days. Best served chilled.

Freeze: Not recommended, as the texture of the potatoes and dairy-based dressing will not hold up.

Dill Potato Salad Nutrition Facts

• Calories: 320 kcal
• Carbohydrates: 28g
• Protein: 3g
• Fat: 21g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 480mg
• Fiber: 3g
• Sugar: 2g
• Calcium: 30mg
• Iron: 1mg

Nutrition information is estimated and may vary based on exact ingredients and serving size.

FAQs

Can I use dried dill instead of fresh?
Yes, but reduce the amount to about 2 tablespoons since dried herbs are more concentrated.

How long should I chill the salad?
At least 1 hour, but it’s best after 3–4 hours or overnight.

Can I add eggs or bacon?
Absolutely! Chopped hard-boiled eggs or crispy bacon are great additions.

Why dress the potatoes while warm?
Warm potatoes absorb flavor better and help create a creamy texture.

What’s the best mayo for this recipe?
Use a high-quality, full-fat mayonnaise like Hellmann’s or homemade for best flavor.

Try More Recipes:

• Ina Garten Creamy Cucumber Salad Recipe
• Ina Garten Pomegranate Salad Recipe
• Ina Garten Mustard Chicken Salad Recipe