PERFECT POTATO SALAD RECIPE RECIPES

Name: Perfect Potato Salad
Cook time: 15 min
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 5 pounds russet potatoes (about 8 medium russets); 1 1/2 cups real mayonnaise, plus more if needed; 4 tablespoons yellow mustard, plus more if needed; 5 whole green onions, sliced up to the darkest green partu00A0; 2 tablespoons fresh dill, choppedu00A0; 1 teaspoon kosher salt, plus more if needed; 1/2 teaspoon fresh ground black pepperu00A0; 1/2 teaspoon paprikau00A0; 10 whole small sweet pickles, slicedu00A0; 2 tablespoons pickle juiceu00A0; 6 whole hard boiled eggs, peeled and slicedu00A0

PERFECT POTATO SALAD RECIPE | REE DRUMMOND | FOOD NETWORK

Perfect Potato Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 45 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

5 pounds russet potatoes (about 8 medium russets)
1 1/2 cups real mayonnaise, plus more if needed
4 tablespoons yellow mustard, plus more if needed
5 whole green onions, sliced up to the darkest green part
2 tablespoons fresh dill, chopped
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
10 whole small sweet pickles, sliced
2 tablespoons pickle juice
6 whole hard boiled eggs, peeled and sliced

Steps:

Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.

PERFECT POTATO SALAD RECIPE - HOW TO MAKE POTATO SALAD

Perfect Potato Salad Recipe - How to Make Potato Salad image

Make Ree Drummond's Perfect Potato Salad for all your summer picnics and barbecues. Mashing the potatoes halfway is the secret!

Provided by Ree Drummond

Categories main dish salad side dish

Total Time 45 minutes

Prep Time 45 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 10

Ingredients

5 lb. Russet Potatoes (about 8 Medium Russets)
1 1/2 c. Real Mayonnaise (NOT Miracle Whip)
4 tbsp. Prepared Mustard (regular, Dijon Or A Mixture Of Both)
5 whole Green Onions, Sliced Up To The Darkest Green Part
8 whole Small Sweet Pickles (may Use Dill If That's More Up Your Alley)
1 tsp. Kosher Salt (more To Taste)
1/2 tsp. Paprika
1/2 tsp. Black Pepper
4 whole Hard Boiled Eggs
4 Slices Bacon, fried and crumbled

Steps:

Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles, eggs, and bacon, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.Serve with baked beans, coleslaw, pasta salad, burgers … and two pieces of pie.And that’s an order.

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