Ina Garten's Simple Trick for the Best Potato Salad (I Swear By It)

It's bright and just right.

Simply Recipes / Getty Images / Ciara Kehoe

Key Takeaways

• Ina Garten replaces buttermilk for a portion of the mayo in her Old-Fashioned Potato Salad.

• The mayo-to-buttermilk ratio can be adjusted depending on preference.

• Buttermilk offers a bright acidity that's not too sharp, unlike vinegar.

I have a bit of a reputation for being unnecessarily picky about very simple things. I use the same level of scrutiny for screening a babysitter as I do for ordering pizza. My husband likes to chalk this up to me being a food snob, but I like to say I’m discerning.

There is no food I am more particular about than potato salad. I’m not big on yucking anyones yum, but the grocery store versions swimming in mayonnaise haunt my dreams. If I use mayonnaise in my potato salad, there are very strict rules—it has to be either my mom’s recipe (which leans heavily on bacon for flavor) or Ina Garten’s Old-Fashioned Potato Salad.

How to Make Ina Garten's Old-Fashioned Potato Salad

Now, Ina’s title is a little misleading in my opinion. I think her take on this summer classic is anything but old-fashioned. She uses a mix of buttermilk, mayonnaise, Dijon, whole grain mustard, celery, onion, and fresh dill for flavor.

Since I’m not a huge mayo lover, I like to play around with the ratio and up the buttermilk. (Her original recipe in Barefoot Contessa At Home calls for 1 cup mayo to 1/4 cup buttermilk, but I usually use more like 1/2 cup mayonnaise to 3/4 cup buttermilk. The resulting salad tastes like it’s dressed in a bright, homemade ranch that isn't too heavy.

Simply Recipes / Ciara Kehoe

Ina explains that this recipe was a favorite at her iconic prepared food store in the Hamptons, Barefoot Contessa, and I can understand why. What I love so much about using buttermilk is that it adds both creaminess and a punch. The acidity isn't sharp, like that of vinegar. If you have a classic all-mayo recipe, try replacing half of it with buttermilk and adjust to taste. You’ll find that it adds a bit of freshness to a normally rich dish.

One thing I dislike even more than a soggy potato salad is leftover buttermilk that I don’t know how to use. If you find yourself in this predicament, try Ina’s Beatty’s Chocolate Cake. It’s the perfect make-ahead summer dessert to pair with your potato salad.

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