Ah, potato salad! It’s a classic dish that never fails to bring back memories of summer barbecues and family gatherings. The *Ree Drummond potato salad recipe* stands out in my kitchen because it’s not just any potato salad; it’s creamy, flavorful, and downright comforting. I remember the first time I made it for a picnic, and everyone couldn’t get enough! Trust me, the combination of fresh ingredients and that rich dressing is simply irresistible. Whether you’re serving it as a side for grilled meats or at a potluck, this potato salad is sure to be a crowd-pleaser and a guaranteed hit!
Ingredients List
- 2 pounds of Yukon gold potatoes, peeled and cubed
- 1 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of celery, finely chopped
- 1/2 cup of red onion, finely chopped
- 4 hard-boiled eggs, chopped
- 1/4 cup of fresh parsley, chopped
How to Prepare the *Ree Drummond Potato Salad Recipe*
Getting this *Ree Drummond potato salad recipe* just right is all about attention to detail and a little love. Follow these steps, and you’ll have a creamy, delicious salad that everyone will rave about!
Step 1: Boil the Potatoes
Start by placing the peeled and cubed Yukon gold potatoes in a large pot of salted water. I usually add about 1 tablespoon of salt to help flavor the potatoes as they cook. Bring the water to a boil and cook the potatoes until they’re fork-tender, which takes about 15 minutes. Be careful not to overcook them; we want them soft but not mushy! Once done, drain the potatoes and let them cool.
Step 2: Prepare the Dressing
In a separate large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Whisk everything together until it’s smooth and creamy. This step is crucial because a well-mixed dressing will make your salad truly shine. If it’s not creamy enough for your taste, feel free to adjust the mayo or mustard until it’s just right!
Step 3: Combine Ingredients
Once your potatoes are cool, carefully add them to the bowl with the dressing. Then, toss in the chopped celery, red onion, and hard-boiled eggs. Gently mix everything together to make sure each potato piece is coated evenly with the dressing. You want to be gentle here so you don’t mash the potatoes—nobody wants a potato salad that’s a mushy mess!
Step 4: Chill and Garnish
After all the ingredients are mixed, cover the bowl with plastic wrap and chill the potato salad in the refrigerator for at least 1 hour. This allows the flavors to meld beautifully. Just before serving, sprinkle fresh parsley on top for a pop of color and that lovely fresh taste. You’ll be amazed at how much this little touch elevates the dish!
Nutritional Information
For those keeping an eye on nutrition, here’s a rough estimate for the *Ree Drummond potato salad recipe*. Each serving (1 cup) contains approximately 320 calories, 24g of fat (4g saturated), 6g of protein, and 24g of carbohydrates. Remember, these values can vary based on ingredient brands and specific measurements, so adjust as needed!
Tips for Success
To achieve the best texture and flavor in your *Ree Drummond potato salad*, start with the freshest ingredients. Use firm, perfectly ripe Yukon gold potatoes for a buttery flavor. Also, let your boiled potatoes cool completely before mixing them with the dressing; this prevents the salad from becoming watery. If you want to amp up the flavor, try adding chopped pickles or a dash of hot sauce for a kick! And don’t hesitate to experiment with herbs like dill or chives—these can really elevate your salad to the next level. Trust me, a little creativity goes a long way!
Variations of the *Ree Drummond Potato Salad Recipe*
Get creative with your *Ree Drummond potato salad* by adding your favorite ingredients! For a tangy twist, consider mixing in some chopped pickles or sweet relish—this adds a nice crunch and a burst of flavor. If you’re a fan of herbs, try incorporating fresh dill or chives for an aromatic touch that brightens up the salad. Want a lighter version? Swap out some or all of the mayonnaise for Greek yogurt; it adds creaminess without the extra calories! The beauty of this recipe lies in its versatility, so don’t be afraid to experiment and make it your own!
Serving Suggestions
This *Ree Drummond potato salad* pairs beautifully with grilled meats like juicy burgers or smoky barbecue chicken—perfect for summer cookouts! You might also consider serving it alongside a fresh green salad or some crispy coleslaw for added crunch. And don’t forget a refreshing lemonade or iced tea to wash it all down!
Storage & Reheating Instructions
To keep your *Ree Drummond potato salad* fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. If you need to reheat it, I recommend doing so gently in the microwave, but honestly, this salad is best enjoyed cold. Just give it a little stir before serving!
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Ree Drummond Potato Salad Recipe: 4 Steps to Perfection
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic potato salad recipe with a rich and creamy dressing.
Ingredients
- 2 pounds of Yukon gold potatoes, peeled and cubed
- 1 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of celery, finely chopped
- 1/2 cup of red onion, finely chopped
- 4 hard-boiled eggs, chopped
- 1/4 cup of fresh parsley, chopped
Instructions
- Boil the cubed potatoes in salted water until fork-tender, about 15 minutes. Drain and cool.
- In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes, celery, red onion, and hard-boiled eggs to the dressing.
- Gently mix until all ingredients are evenly coated.
- Chill for at least 1 hour before serving.
- Garnish with fresh parsley before serving.
Notes
- For added flavor, consider adding chopped pickles or relish.
- Experiment with different herbs such as dill or chives.
- For a lighter version, substitute Greek yogurt for some or all of the mayonnaise.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg
Keywords: ree drummond potato salad recipe
