I Tried Ina Garten’s 5-Star Potato Salad, and Now I Understand the Hype

How to Make Ina Garten’s Potato Salad

You’ll start by placing three pounds of small white potatoes and two tablespoons salt in a large pot of water. Bring the mixture to a boil, then simmer until just tender, 10 to 15 minutes. Drain the potatoes through a colander, place the colander over the empty pot, and cover with a clean towel. Steam the potatoes for 15 to 20 minutes.

In a small bowl, whisk together mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, chopped fresh dill, and a generous amount of salt and pepper. When the potatoes are cool enough to handle but still warm, cut them in half or into quarters, place them in a large bowl, and pour the dressing over top. Add celery, red onion, and more salt and pepper. Toss to coat, cover, and chill in the fridge for a few hours to allow the flavors to meld. Serve cold or at room temperature.