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New Potato Salad Recipe

New Potato Salad

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Average Rating:

Total Reviews: 109

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  • on May 16, 2013

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    The best tasting potato salad I've eaten. My friends and family rave over it. I actually added dill relish and sliced green olives. I could eat half of it myself if I had no self control.

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  • on December 24, 2012

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    I followed the recipe exactly and then made it with my very slight alterations. Recipe, as written, as way too much salt (at least for my family and there was too much dressing and I felt like the potatoes were soaked. Second time around, I lowered salt (I always use Kosher Salt and put in dressing MINUS 1 cup. I didn't need to add any after I took the salad out of the fridge. Dressing was on each potato piece but not soaking the potatoes. You really cannot "taste" the mustard overall, it just gives the potato salad a nice complex flavor -- you know there is something interesting in the salad, yet it's hard to define it as mustard. Very happy to have a potato salad recipe that is kind of gourmet.

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  • on November 12, 2012

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    This is my go-to potato salad recipe. It makes plenty and was a big hit on several occassions!

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  • on October 05, 2012

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    I got compliments from chuch I did not include the onions because of some folks sensitivity to onion but it still tasted amazing I think it was the dill so good! Now I am making it again for a party tomorrow and I forgot to buy celery I hope it turns out ok without it.

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  • on July 31, 2012

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    Sorry Ina, this was not good. It could be that the Denver altitude but after steaming the potatoe for 20 minutes they were still not cooked. I was at a lost what to do next.







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  • on July 11, 2012

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    I've brought this dish to several parties and it always seems to be the first salad devoured by the guests. It is fabulous as written but I've tweaked it just a bit... a little more Dijon mustard, a little less yellow mustard and cut the mayo down a little, too. I've also added a few chopped hard boiled eggs to give it a little more traditional potato salad feel. The steaming method on the potatoes is awesome... easy to test for tenderness and just the right time to add the dressing. Oh, and do NOT omit the dill... it's the kicker in this great recipe. Ina has it dialed in...

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  • on June 22, 2012

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    Good tasting with the white wine.. (also had no buttermilk in the house. However, would definitely recommend cooking the potatoes longer and leaving them in the pot of water to simmer til cooked. The steam method is too unpredictable for me and doesn't really allow for size variation in the potatoes.

    Also, used less than a cup of mayo -- and added a bit of honey to soften strong mustard flavor. Tasted good warm; looking forward to cool version at tomorrows lunch....

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  • on June 03, 2012

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    I substituted Persian cucumbers for the celery and Vidalia onion for red onion and it was terrific!

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  • on May 16, 2012

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    Great recipe but did add a few ingredients. Added 2-3 hard boil eggs chopped, 1 carrot finely chooped, no dill, fresh parsley, seasoned salt, and threw in some store bought tartar sauce like 1 tablespoon, and only added 2 table. of grain mustard. I love the mustard idea but thought that 4 table of mustard for this recipe was too much for me. Very, very delicious.

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  • on May 15, 2012

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    Yummm! My husband loved it! I made this twice this week already. I only added 2tsp of mustard and I cooked the potatoes a little longer . Thanks Ina!

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