The Best Potato Salad Recipe in the World… Period!

A Barefoot Contessa Recipe That'll Make You Forget Every Other Potato Salad You Ever Knew

Barefoot Contessa Recipe for Potato Salad

This Barefoot Contessa Potato Salad recipe calls for a Buttermilk and Dill Dressing (above) that’s so amazing I could eat it with bread… or without bread…

I watch the Food Network and The Cooking Channel for many reasons.

  1. Alton Brown is television magic – I’d rather watch a Good Eats I’ve seen a million times than anything new on network television.  And I do.
  2. Rachael Ray, Guy Fieri, and Paula Deen are also TV magic.  Watching them feels like home.
  3. I’ve never watched a single episode without taking something away – either a recipe that goes on to become a family favorite, a tip I use again and again, or inspiration for something fresh and different.

I have recipes from the masterminds above that I use so often I almost forget where the recipe first came from.  I also have several Emeril (I miss Emeril Live to this day!) recipes that are staples.

Talk about TV magic, they should give Alton or Guy a “Live” type format for prime time. I’d never miss a second.

Due to the times of day I’m able to turn on FN or TCC, I’ve never actually seen an entire episode of The Barefoot Contessa.  I’ve used (and have been blown away by) some of her recipes off of the Food Network‘s website, but I only recently caught a full episode.  And this coming from a self-confessed Food Network addict!

I loved what I saw so much that I’m going to record Ina Garten’s episodes and follow her regularly.  The woman knows her recipes!  In fact, in the episode I watched, she made a potato salad that I instantly knew I’d be making – as in the very next day.  It called for Buttermilk, and if you look at the title of my cooking website (Buttermilk Press), you’ll get an idea of how I feel about buttermilk!

Ina Garten’s Potato Salad recipe (below) is easily the most beautiful and delicious potato salad I’ve ever made or tasted.  It’s simply out of this world fantastic and will make you forget every other potato salad you ever knew.

In my version, I used Yukon Gold potatoes – not because I was being cute or trying to one-up an expert (far from it). My little grocery store simply didn’t have any small white potatoes.  The Yukon Golds worked beautifully though.  Everything else I did just as the Contessa suggested.

The recipe came from an episode titled Pooch Party (anyone who loves dogs is cool in my book).  I highly recommend clicking through and making the birthday sheet cake. The cake and icing looked uncommonly Heavenly. They’re on my “to make” list.  I plan on making the cake for New Year’s Eve.

As for the Potato Salad recipe (below the picture of my potato salad) – you MUST make this soon.  It would be amazing for Christmas Eve or Christmas Day (or any other day of the year). It’d be excellent served with leftover ham sandwiches.  Trust me, this recipe will blow your mind and your family will talk about it for weeks.

Best Potato Salad Ever

Barefoot Contessa’s Potato Salad Recipe

3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Barefoot Contessa, aka Ina Garten,  I love you muchly for this recipe.

Barefoot Contessa Cookbooks (I’ll take one of each, thank you very much!):

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