Ina Garten Dill Potato Salad – Creamy, Tangy, and Full of Fresh Flavor

Ina Garten’s Dill Potato Salad is a refreshing twist on the classic, featuring tender baby potatoes tossed in a creamy, tangy dressing with a generous handful of fresh dill. It’s a light, herb-forward side dish that works perfectly with grilled meats, sandwiches, or picnic fare.

With a balance of richness and acidity, this potato salad is flavorful, easy to prepare, and ideal for spring and summer gatherings.

What Is Ina Garten’s Dill Potato Salad?

This salad combines boiled baby potatoes with a creamy mayonnaise and sour cream dressing, brightened with fresh dill, scallions, and a splash of vinegar or lemon juice. It’s served chilled or at room temperature and delivers the familiar comfort of classic potato salad with elevated flavor.

Other Ina Garten Recipes

• Ina Garten Pesto Pea Salad
• Ina Garten Squash Salad
• Ina Garten Lentil Salad
• Ina Garten’s Herbed Potato Salad

Reasons to Try Ina Garten’s Dill Potato Salad

• Fresh and herby twist – Bright flavor from fresh dill
• Simple and crowd-pleasing – Familiar, but a little more refined
• Perfect for warm weather – Refreshing and picnic-friendly
• Easy to prep ahead – Flavors develop as it chills
• Pairs with many main dishes – Very versatile
• Creamy without being heavy – Balanced with acidity
• Great for holidays, BBQs, and potlucks – Always a hit

Ingredients Needed to Make Ina Garten’s Dill Potato Salad

• 3 pounds of baby red or Yukon Gold potatoes
• 1 tablespoon kosher salt (for boiling)
• 1 cup mayonnaise (good quality)
• ½ cup sour cream
• 1 tablespoon white wine vinegar or fresh lemon juice
• ½ cup chopped fresh dill
• ½ cup chopped scallions (white and green parts)
• Kosher salt and freshly ground black pepper to taste

Instructions to Prepare Ina Garten Dill Potato Salad

Step 1: Boil the potatoes

Place potatoes in a large pot and cover with cold water. Add 1 tablespoon kosher salt. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until fork-tender.

Step 2: Drain and cool

Drain the potatoes and allow them to cool until just warm. Cut into halves or quarters depending on size.

Step 3: Make the dressing

In a large bowl, whisk together mayonnaise, sour cream, vinegar or lemon juice, fresh dill, and scallions. Season with salt and pepper to taste.

Step 4: Combine potatoes and dressing

Add the warm potatoes to the bowl with the dressing. Toss gently to coat all the pieces evenly.

Step 5: Chill and serve

Cover and refrigerate for at least 1 hour before serving. Garnish with extra dill if desired.

What Goes Well With Ina Garten’s Dill Potato Salad

• Grilled salmon or chicken – Fresh dill complements both
• Burgers or hot dogs – Classic BBQ pairing
• Roast turkey or ham – Great holiday side
• Cold sandwiches or wraps – Refreshing lunch combo
• Egg dishes or quiche – Ideal for brunch
• Corn on the cob or baked beans – Picnic-style side dishes
• Chilled white wine or lemonade – Light and bright drink options

Key Tips for Making Ina Garten Dill Potato Salad

• Use small, waxy potatoes – They hold shape and texture
• Dress the potatoes while warm – Better flavor absorption
• Chop scallions finely – For even distribution
• Use fresh dill only – It makes a big flavor difference
• Don’t skip chilling – Essential for flavor development
• Adjust creaminess – Add more sour cream if needed
• Taste before serving – Potatoes may absorb seasoning

Creative Variations of Ina Garten Dill Potato Salad

• Add chopped pickles or capers – For extra tang
• Include hard-boiled eggs – Classic potato salad addition
• Use Greek yogurt instead of sour cream – Healthier twist
• Top with crispy bacon – Adds crunch and saltiness
• Mix in celery or red onion – For more texture
• Swap in Dijon mustard for the acid – Tangy and sharp
• Add peas or green beans – Fresh and seasonal twist

Storage Guidelines for Ina Garten Dill Potato Salad

• Store in an airtight container in the fridge – Best within 3 days
• Stir before serving leftovers – Redistribute the dressing and herbs
• Keep chilled during picnics – Use an ice pack or cooler
• Do not freeze – Creamy dressings and potatoes don’t thaw well

Reheating Tips for Ina Garten’s Dill Potato Salad

• Not recommended to reheat – This dish is best served chilled
• Bring to room temperature before serving if preferred – Enhances flavor
• Avoid microwaving – May separate the dressing and wilt herbs

Nutritional Value (per serving, approx.)

• Calories: 310
• Protein: 4g
• Carbohydrates: 26g
• Fat: 21g
• Fiber: 3g
• Sugar: 2g
• Sodium: 440mg

Creamy, satisfying, and full of bright herby flavor—an elevated take on a classic.

FAQs

Can I make Ina Garten’s dill potato salad ahead of time?

Yes, it’s actually better when made ahead. Preparing it a few hours or even a day in advance allows the flavors to develop fully.

What kind of potatoes are best for dill potato salad?

Baby red potatoes or Yukon Golds work best because they hold their shape after boiling and have a creamy texture.

Can I substitute Greek yogurt for sour cream?

Yes, plain Greek yogurt is a great substitute and adds a tangy flavor while reducing fat content.

Should I peel the potatoes for dill potato salad?

No, there’s no need to peel baby potatoes. The skin adds texture and nutrients and holds the salad together better.

Wrapping Up

Ina Garten’s Dill Potato Salad brings a fresh, flavorful twist to traditional potato salad. With creamy dressing, crisp scallions, and a bold burst of dill, it’s a dish that’s both comforting and refreshing. Perfect for gatherings, weeknight meals, or special occasions, this salad is simple to prepare and always a crowd-pleaser.

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