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    You are in: Home / Recipes / Potato Salad (Barefoot Contessa) Ina Garten Recipe
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    Potato Salad (Barefoot Contessa) Ina Garten

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Manami's Note:

    Really tasty mustardy flavor. Ina Garten, 2006. Didn't allow for chill time.Update: 12/03/2008 - after much deliberation as to how to do this, I decided to warn those of you who are going to make this recipe - to ignore the 2 teaspoons of salt that the recipe says to add just before you toss the salad; also, I think you should only use 1-1/2 T of salt when boiling the potatoes for the salad. Better to add salt than to have too much! OK Lauralie? :)

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    Units: US | Metric


    1. 1
      Place potatoes and 2 tablespoons of salt in large pot of water. Bring the water to a boil, then lower the heat and simmer 10-15 minutes, until the potatoes are barely tender when pierced with a knife *.(See recipe update introduction.).
    2. 2
      Drain the potatoes (skins on) 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, buttermilk, Dijon mustard, whole grain mustard, dill or parsley, 1 teaspoon of salt, 1 teaspoon of black pepper, and a pinch of crushed red pepper, if using.
    5. 5
      Set aside.
    6. 6
      When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size.
    7. 7
      Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten.
    8. 8
      Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate a few hours to allow the flavors to blend **.(See recipe update - introduction).
    9. 9
      Serve either cold or at room temperature.

    Ratings & Reviews:

    • on March 06, 2010


      I love this recipe, made it tonight from Ina's cookbook. I use about half the salt in the boiling water that the recipe calls for, and let people add salt if desired afterwards. I also omit the dijon and use all grainy mustard, because we like the texture so much, and use green onions instead of red onions. I love this recipe because it isn't globby and overwhelmed by mayonnaise, and the dill adds a really fresh taste. Thanks for sharing!

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    • on July 02, 2009


      Excellent and fairly easy - however I completely agree with the review by Manami to reduce the amount of salt. If you use the salt called for the potato salad is overwhelmingly salty.

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    • on December 03, 2008


      I would have enjoyed this potato salad a lot more without the salty flavor. I used about 1 tablespoon of salt in the water to boil the potatoes and the teaspoon of salt in the dressing mixture. If I had added the additional 2 teaspoons of salt when adding the celery and onion we would not have been able to eat the potato salad. Mixed often while in the refrigerator and about 2 days later the dressing flavor came thru without so much of the salty flavor. Loved the grainy mustard and the potatoes with the skin on. Letting the potatoes steam for a 15-20 minutes made them tender and very nice. A very nice salad to serve to company. Made and reviewed for the Celebrity Chef forums Special Ingredient Tag Game.

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    Read All Reviews (5)


    Nutritional Facts for Potato Salad (Barefoot Contessa) Ina Garten

    Serving Size: 1 (231 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 258.9
    Calories from Fat 92
    Total Fat 10.2 g
    Saturated Fat 1.5 g
    Cholesterol 7.9 mg
    Sodium 316.8 mg
    Total Carbohydrate 38.9 g
    Dietary Fiber 4.2 g
    Sugars 4.3 g
    Protein 4.4 g

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