Summer BBQs and potato salad is a match made in heaven. Learn The Pioneer Woman’s perfect potato salad recipe!
Potato salad goes with just about anything you serve at a summer time BBQ or picnic, and Ree shows us how to make a tasty version packed with all the goodies.
Ree Drummond is the queen of simple, down home food. So it’s no surprise that The Pioneer Woman would have the perfect recipe for a summer classic.
Potato salad can range in both quality and taste, and the main driving factor is the ingredients. This is where Ree really sets her potato salad apart from the rest.
Aside from the standard mayonnaise and mustard dressing, this potato salad is filled with delicious items that add both flavor and texture. Green onions, pickles, and hard-boiled eggs combine with dill and paprika to pack a tangy punch.
Ree also treats her potatoes to a round in the potato ricer, which breaks the boiled potatoes into easily combinable bits and allows for a creamier, almost mashed potato like texture.
While this method might be controversial to some potato salad enthusiasts who enjoy chunks of potato in each bite, I have to say that it definitely adds something special to the potato salad. The smooth texture gives the dressing’s flavor more room to shine, while also allowing the chunkier items to stand out with the potatoes as a steady background flavor.
What’s great about this recipe is that it makes a nice, big batch of potato salad. When you whip this up, you’ll have more than enough to feed a group at a BBQ. Or, you can save it in the fridge for leftovers and have a convenient side dish for lunch or dinner!
The Pioneer Woman’s Perfect Potato Salad Ingredients:
- 5 pounds russet potatoes
- 1½ cups real mayonnaise
- 4 tablespoons yellow mustard
- 5 whole green onions, sliced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon kosher salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon paprika
- 10 whole small sweet pickles, sliced
- 2 tablespoons pickle juice
- 6 whole hard-boiled eggs, peeled and sliced
