The Barefoot Contessa’s take on potato salad elevates a humble dish into something spectacular. The combination of creamy mayonnaise, tangy mustard, and fresh dill wraps each tender potato in bold yet balanced flavor. Chopped red onion and celery add just the right amount of crunch and brightness.
Ideal for summer barbecues, potlucks, or even weeknight dinners, this potato salad is both timeless and easy to prepare. A few simple ingredients come together with gourmet results—just the way Ina would want it. Serve chilled for the most refreshing bite!
Full Recipe
Ingredients:
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3 lbs small white potatoes
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2 tablespoons kosher salt (for boiling)
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1 cup mayonnaise
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¼ cup buttermilk
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2 tablespoons Dijon mustard
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2 tablespoons whole grain mustard
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½ cup chopped fresh dill
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½ cup chopped celery
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½ cup chopped red onion
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Freshly ground black pepper, to taste
Directions:
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Place the potatoes in a large pot and cover with water. Add 2 tablespoons of salt and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes, until the potatoes are just tender.
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Drain and return the potatoes to the pot. Cover with a clean kitchen towel and let them steam for 15 to 20 minutes.
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In a mixing bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, chopped dill, 1 teaspoon salt, and 1 teaspoon pepper.
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Once the potatoes are cool enough to handle, cut them into halves or quarters depending on their size.
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While the potatoes are still warm, gently toss them in the dressing mixture until fully coated.
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Add the chopped celery and red onion. Toss again to combine.
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Cover and refrigerate for at least 2 hours (or overnight) before serving. This allows the flavors to meld beautifully.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 2 hours 25 minutes (including chilling)
Kcal: ~330 kcal | Servings: 6–8
Introduction to the Dill & Mustard Potato Salad
When it comes to summer side dishes, few recipes are as beloved and versatile as the classic potato salad. But not all potato salads are created equal. This Dill & Mustard Potato Salad, inspired by Ina Garten’s famous Barefoot Contessa version, stands out for its rich creaminess, balanced tang, and vibrant freshness. It’s a timeless side dish that’s found its way to countless cookouts, picnics, and holiday tables.
This particular version doesn’t lean too heavily on one ingredient. Instead, it brings together the boldness of Dijon and whole-grain mustard, the brightness of fresh dill, the crunch of red onion and celery, and the smooth texture of buttermilk and mayo. All of these elements work in harmony to elevate a humble bowl of boiled potatoes into something special—something memorable.
The Legacy Behind the Recipe
This recipe is heavily inspired by Ina Garten, also known as the Barefoot Contessa. Ina has built her culinary empire on simple, approachable, yet utterly elegant home cooking. Her potato salad reflects these values. It avoids excessive fuss and fancy techniques, yet results in a dish that tastes gourmet, thanks to its thoughtful combination of ingredients.
Ina’s approach encourages the use of high-quality basics. She often emphasizes flavor depth over complexity, and this potato salad is a great example of that mindset. The use of both Dijon and whole-grain mustard provides a layered, nuanced sharpness. The fresh dill adds a pop of herbal brightness that keeps the dish from feeling heavy. This kind of culinary wisdom is exactly why Ina’s recipes are often replicated and celebrated in kitchens worldwide.
Why This Potato Salad Works
The beauty of this potato salad lies in its balance. Unlike overly heavy mayonnaise-based versions or overly acidic vinegar-heavy ones, this recipe offers a smooth, well-rounded flavor. The creamy base of mayonnaise and buttermilk is comforting without being greasy, while the mustards introduce just the right amount of zest to keep your palate intrigued.
Texture plays a crucial role here too. The potatoes are soft and tender, but never mushy, because they’re cooked gently and steamed briefly after boiling—a trick that prevents waterlogging. Meanwhile, the celery and red onion offer that perfect bite of crunch to contrast with the creaminess of the dressing.
Then there’s the freshness factor. Dill, a herb often underused in home kitchens, becomes a standout star. Its distinctive flavor cuts through the richness and keeps every bite light, aromatic, and slightly grassy. It’s a small addition that makes a big impact.
Perfect Occasions for Serving
This Dill & Mustard Potato Salad is a chameleon of a dish, adapting beautifully to any occasion. It’s a no-brainer for summer barbecues and potlucks. But it’s also refined enough to be plated alongside a roast chicken or grilled salmon for an elevated dinner party.
You can serve it during the holidays as a cold option amidst a sea of warm, heavier sides. It’s also an excellent dish to bring to picnics or make-ahead lunches, as it travels well and tastes even better after chilling for a few hours.
Its versatility makes it a crowd-pleaser—children love the creaminess, adults appreciate the subtle complexity, and hosts love how easy it is to prepare in advance.
Customization Tips
While the recipe is already close to perfection, it leaves just enough room for customization. If you’re a fan of sharper flavors, you could increase the Dijon mustard slightly or add a splash of white wine vinegar. Prefer a bit of sweetness? A teaspoon of honey or a handful of sweet pickles could do the trick.
Vegetarian and gluten-free by default, this recipe can also be adapted for vegan diets by using egg-free mayonnaise and a plant-based buttermilk alternative (like unsweetened soy milk with lemon juice).
You could also add hard-boiled eggs for a classic Southern touch or toss in chopped capers for a briny bite. Even roasted garlic could elevate the profile for garlic lovers. The foundational flavors are strong enough to handle a variety of creative tweaks.
Storage and Make-Ahead Tips
This potato salad truly benefits from being made ahead of time. The chilling process not only brings out the flavors but also firms up the texture, making it more enjoyable to eat. Ideally, it should be refrigerated for at least two hours before serving, though it can sit overnight for even deeper flavor development.
Store it in an airtight container in the fridge, and it should remain fresh for 3–4 days. It’s not recommended for freezing, as the creamy dressing may separate and lose its smooth texture upon thawing.
If you’re prepping for an event, make the full salad the night before and give it a gentle toss before serving to redistribute the dressing evenly. Garnishing with a bit of fresh dill just before serving adds a vibrant visual appeal and a final punch of flavor.
Health and Nutritional Insights
At approximately 330 kcal per serving, this dish is relatively moderate in calories, especially considering its rich, creamy flavor. The use of buttermilk helps cut through some of the heaviness that mayonnaise alone might bring, while still maintaining that satisfying texture.
Potatoes themselves are a good source of vitamin C, potassium, and fiber when the skins are left on. While mayonnaise does contribute fat, using it in moderation—and balancing it with tangy mustards and fresh herbs—keeps the dish from tipping into the unhealthy zone.
To lighten the recipe even further, you could use low-fat mayo or even Greek yogurt in place of some or all of the mayonnaise. Buttermilk can also be substituted with low-fat kefir for a probiotic boost.
Pairing Suggestions
This potato salad pairs beautifully with grilled meats such as steak, burgers, sausages, or chicken. It’s also an excellent counterpoint to barbecue dishes that are sweet or smoky in flavor, as the tangy mustard and dill help cleanse the palate.
On the lighter side, it works well with grilled or baked fish, especially salmon or cod. For vegetarians, it can accompany hearty vegetable skewers, grilled portobellos, or veggie burgers.
Beverage-wise, this salad goes well with crisp white wines like Sauvignon Blanc or a chilled rosé. Iced tea, lemonade, or even a cold lager also make great companions depending on the mood and meal.
The Flavor Experience
Expect a creamy and tangy mouthful, with every bite revealing the perfect ratio of potato to dressing. The mustards provide a mild heat and a vinegar tang, while the dill adds an unmistakable freshness. Each forkful gives a contrast of textures—from soft potatoes to the crunch of celery and onion.
The flavor profile is dynamic but never overwhelming. It’s rich but clean. It’s sharp but smooth. The dressing clings to the potatoes without drowning them, ensuring balance in every bite.
Conclusion
Dill & Mustard Potato Salad is more than just a side dish—it’s a timeless recipe that bridges comfort food and elevated flavor. Its crowd-pleasing ingredients, adaptable base, and make-ahead convenience make it a favorite across all kinds of gatherings. Whether you’re preparing for a summer cookout, a family holiday dinner, or simply craving something satisfying on a weeknight, this potato salad delivers every time.
By balancing creamy, tangy, and herby notes, this dish honors the culinary spirit of Ina Garten while remaining easy and accessible to home cooks everywhere. Make it once, and it’ll quickly become a staple in your seasonal rotation.
