For Better Potato Salad, Borrow Ina Garten's Mustard Trick

Long-standing, crowd-favorite sides like potato salad may look simple. But, if you want a new spin on this familiar dish, it's worth checking out the versions made by the pros. Among the celebrity chefs who've revealed their twist on potato salad is Ina Garten, who broke down her recipe in an Instagram video for Food Network. Observant home cooks will likely notice Garten uses two different types of mustard — Dijon and whole grain — to provide varying flavor and texture benefits to her recipe.

For every 3 pounds of new potatoes, Garten creates a sauce consisting of 1 cup mayo, ¼ cup buttermilk, and 2 tablespoons each of Dijon and a coarse, grainy variety of mustard. First, the smooth Dijon amps up the flavor as it blends into the mayo-buttermilk sauce. Then comes the potent whole grain mustard, which Garten praises as having "great flavor, and it also looks like mustard, so you know exactly what's in it." The graininess also creates a subtle texture that sets apart this recipe from many other potato salads. To finish off this quick-yet-vibrant sauce, add fresh dill, salt, and pepper before combining with boiled and steamed potatoes, fresh celery, and red onion.

The result is a filling and refreshing side, ideal for any barbecue, picnic, or party. Garten's recipe earned over 7,000 Instagram likes, with comments from users including "the texture and extra [flavor] is a game changer!" and "my [favorite] potato salad recipe."

The combination of the Dijon and whole grain mustards reveals the different roles of each, and how the production processes of the condiments affect the final product. Dijon hails from the eastern French city of the same name, where mustard producers traditionally mashed brown mustard seeds with white wine until smooth. The resulting flavor is tangy and sharp, reflecting the vinegar element used in many mass-produced modern versions. In contrast, whole grain mustard is produced with brown and black mustard seeds, which are just barely broken down in wine or vinegar until they hold together in a paste that maintains its texture. It offers a similar level of heat to Dijon, but with added crunch.

Within the general category of mustards and even within particular varieties, the variations are noteworthy, so consider splurging on quality versions, such as the famous Grey Poupon Dijon Mustard (the fourth-best mustard overall in our ranking of store-bought options) or sixth-place Inglehoffer Original Stone Ground Mustard. The subtle but noticeable differences between brands make it worth trying a few to find your preference.

Many potato salad recipes will please a crowd; after all, it's hard to go wrong with creamy mayo and firm, flavorful potatoes. However, remember this mustard trick for your next batch, and you may have satisfied guests asking how you did it.