Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / New Potato Salad Recipe
    Lost? Site Map

    New Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    35 mins

    25 mins

    Manami's Note:

    Ina Garten, copyright 2005. We served a copykat version of these potatoes, with the Individual Meat Loaves, the meal was delightful. Didn't allow for chilling time of 3 hrs.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    large s ...

    Units: US | Metric


    1. 1
      Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lowewr the heat and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with a knife.
    2. 2
      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.
    3. 3
      Allow the potatoes to steam for 15-20 minutes.
    4. 4
      Meanwhile, in a small bowl, whisk together the mayonnaise, the buttermilk(or milk or white wine), Dijon mustard, whole-grain mustard, dill, 1 teaspoon salt, and 1 teaspoon pepper.
    5. 5
      Set aside.
    6. 6
      When the potatoes are cool enough to handle, cut them in quarters or halves, depending on their size.
    7. 7
      Place the cut potatoes in a large serving bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing).
    8. 8
      Add the celery and red onion, 2 teaspoons salt and 1 teaspoon pepper.
    9. 9
      Toss well, cover, refrigerate for a few hours to allow the flavors to blend.
    10. 10
      Serve cold or at room temperature.

    Ratings & Reviews:

    • on June 08, 2007


      Just made this out of my Barefoot Contessa at Home cookbook. It's sooo delicious! I didn't have fresh dill, but I didn't want to NOT make it because of that, so I used a good amount of dried dill instead, and it's still great. I can only imagine it tastes even better with the fresh. Used some dry vermouth for the white wine. I'll definitely add this to my favorites!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for New Potato Salad

    Serving Size: 1 (1852 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2071.9
    Calories from Fat 740
    Total Fat 82.3 g
    Saturated Fat 12.3 g
    Cholesterol 63.5 mg
    Sodium 2534.4 mg
    Total Carbohydrate 311.6 g
    Dietary Fiber 33.9 g
    Sugars 34.6 g
    Protein 35.2 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes