Pioneer Woman Potato Salad Recipe
Ree Drummond makes the best potato salad ever. This Pioneer Woman Potato Salad Recipe is a true classic.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Small mixing bowl
- Sharp knife
- Cutting board
Ingredients
- 5 Lbs Red Potatoes
- 6 Large Hard Boiled Eggs
- 1.5 Cups Mayonnaise
- 2 Tbsp Yellow Mustard
- 1/2 Cup Chopped Red Onion
- 2 Stalks Celery
- 3 Tbsp Pickle Juice
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 2 Tbsp Fresh Dill
Instructions
- Place your eggs in the large pot carefully. Do not let them drop or crack. Cover them with two inches of cold water.
- Turn the stove to high heat now. Bring the water to a rolling boil. This will start the cooking process quickly.
- Turn off the heat and cover the pot. Let the eggs sit for twelve minutes exactly. This makes the yolks perfect and yellow.
- Move the eggs to a bowl of ice water. Let them cool down for at least five minutes. Peel them once they feel cold to touch.
- Wash your potatoes well under cool running water. Cut them into bite-sized chunks for easy eating. Place them in the pot with fresh water.
- Boil the potatoes until they are very tender. Test them with a fork to be sure. Drain them and let them cool completely.
- Chop your eggs, celery, and onions into small pieces. Put them in the large mixing bowl. Add the cooled potatoes to the bowl now.
- Whisk the mayo, mustard, and pickle juice together. Pour this dressing over your potato mixture. Toss everything gently so the potatoes do not mash.
- Add the fresh dill and salt and pepper. Stir one last time to coat every piece. Chill the salad in the fridge before you serve.
Notes
- Boil potatoes in salted water for more flavor.
- Let potatoes cool fully so the mayo does not melt.
- Use a wooden spoon to fold the ingredients gently.
- Add a splash of vinegar for extra bright flavor.
- Chill for four hours to let the flavors blend.
- Taste and add more salt before serving the guests.