Perfect Potato Salad

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Easy

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
Directions

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.


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4.7 30
Unless you're feeding the US Army or a family of four for 16 weeks then I would suggest halving this recipe. It's delicious! And makes a TON. Didn't have paprika (rookie move) and it was still full of flavor. The only substitute I made was to use Best Maid dills and used some of the peppers, seeds in the bottom of the jar. Perfecto! item not reviewed by moderator and published
My family loved the potato salad as soon as I had prepared it, but after I refrigerated it and took it out to serve at a church picnic, it was as hard as a rock. Do any of you prepare the salad ahead of time and if so, how do you make it soft again, or is this salad meant to be served warm? The recipe doesn't really specify. Thank you! item not reviewed by moderator and published
Five pounds of potatoes is a huge amount. That's a whole bag of potatoes from the supermarket.    To improve this already excellent recipe, please don't mash the potatoes. Use 2.5 lbs red or yellow thin skin potatoes and cut them into 1 to 1 ½ inch chunks. Wash but don't peel. Place the potatoes in a bowl with half a cup of water, cover tightly with plastic wrap, and microwave for five minutes. Let cool with the plastic wrap still in place. Pour off the water. This steaming method yields tender but firmer potato chunks than boiling them.    Subtitute good quality Dijon mustard for the yellow hot dog mustard. Leave out the dill entirely. Add two ribs of chopped celery to give the salad some crunch.    Place all ingredients except mayonnaise in a salad bowl. Add about ½ cup of real mayonnaise and toss the salad gently. Add more mayonnaise until you have the salad dressed as you like it. Read more at: http://www.foodnetwork.com/recipes/ree-drummond/perfect-potato-salad.html?oc=linkback item not reviewed by moderator and published
Loved this! Everyone else did too! I used gherkin pickles and they made this stand out and above! Only sub I made was stone ground mustard instead of yellow mustard and some chopped red onion instead of scallions I didn't have.This would be awesome with crisp bacon too! Highly recommend thanks Rhee never disappointed item not reviewed by moderator and published
I like this. But I also added celery because I LOVE celery in potato salad! item not reviewed by moderator and published
So good! item not reviewed by moderator and published
I saw this on the show the other day and it looked so good I had to make it. I halved the recipe but it still made a lot. All of the flavors blend together so well in this recipe. It is so delicious and easy to make, why buy something store bought when you and whip this up in no time. I'll definitely make it again. item not reviewed by moderator and published
I made this and it truly is the BEST potato salad ever!! For sure a great recipe you don't need to modify at all! item not reviewed by moderator and published
This was awesome! The only alteration I made was I used cubed red potatoes with their skins instead of mashed russets (because unskinned red potatoes are a weakness of mine). And I LOVE whole potatoes in my potato salad! item not reviewed by moderator and published
Amazing! I had so many wanting the recipe. item not reviewed by moderator and published
OMG, this was dreadful. Went down the garbage chute. item not reviewed by moderator and published
I made this as called for except I mashed up part of the potatoes and eggs and left some in chunks. The next time I made it, I tweaked it to my taste substituting yellow onion for the green onion and I also added a little sugar and celery seed. I call it "Deviled Egg Potato Salad" because it's similar in taste to Deviled Eggs. You cannot go wrong with a basic recipe like this and tweak to your taste. Soooo good! item not reviewed by moderator and published
Wonderful potato salad. item not reviewed by moderator and published
I made this exactly as written, the only difference is that I used 2 small diced jalapeño peppers nd chunked the potatoes. I caught my husband having a sandwich made out of this. It's just that good. item not reviewed by moderator and published
This made awesome potato salad!!!! I didn't have a ricer or food mill so I just used my potato masher. I also subbed 3/4c Greek yogurt with 3/4c light mayo. Soooooo good and was asked several times about how I got the "whipped consistency"... Delicious!!! item not reviewed by moderator and published
This was really good.... item not reviewed by moderator and published
I have to say that I do not really like potato salad but I had a boyfriend whose Mother made one similar to this and it was the only one I liked but I didn't write down the recipe. I don't add dill (usually because I do not have dill on hand and I use dill pickle spears and juice because we prefer that to sweet pickles. I also use smoked paprika because that's what I have and it tastes good. So now that I've made this recipe I am the new potato salad maker! It was requested today. item not reviewed by moderator and published
Easy to make and very tasty. I may swap green onions for celery but that is all I would change. Never thought mashed potatoes would make a good salad. Give it a try. item not reviewed by moderator and published
I've been making potato salad for forty years and this is the BEST ever! Didn't change a thing in the recipe. Used my potato ricer and everything went together perfectly. Absolutely delicious and THANK YOU, Ree! item not reviewed by moderator and published
Who knew that mashed potatoes could be a great potato salad. Followed the recipe to a tee, just cut it in half because there is only 2 of us. It was wonderful. I will definitely make this again and encourage my friends to try it. Next time I might add a little celery for the crunch factor. Give it a try, you'll be pleasantly surprised. item not reviewed by moderator and published
Loved this recipe. I changed a few things but loved the technique of mashing the potatoes - really helped soak up the sauce. I added salt to the potato water when cooking them, left out the eggs (my guys don't like them and added chopped celery and red bell pepper. Very good. item not reviewed by moderator and published
Watched your show today and you made this potato salad. I have been thinking about a good creamy mustard potato salad for some time, so your timing was spot on! I made a half-recipe this evening, using a standard potato masher. I left the texture just shy of being totally smooth, as I wanted just a little texture left. (I do that with my mashed potatoes, too. I used sweet gherkins and the standard USA-type yellow mustard. The result was out of this world delicious! Thanks so much for this recipe! One thing I might mention is that the number of servings might be a tad off. Yes, the ranch hands here get just as hungry as those in neighboring Oklahoma, but the half-recipe I made gave us 4 really hefty servings. I would say the full recipe would serve 8 good, healthy, hungry men or perhaps 12-16 woosie codfish. item not reviewed by moderator and published
This recipe is almost identical to the mashed potato salad I grew up eating and make now on a regular basis. My grandmother from eastern Kentucky made this and we would eat it hot and then enjoy cold leftovers. Lots of regular mustard and big chunks of dill and gherkin pickles are crucial. Great recipe and happy to see Ree spreading the mashed potato salad gospel! item not reviewed by moderator and published
The potato salad was delicious. First time I did the potatoes this way,but it was great. Why wasn't the individual key lime puddings and chicken recipe listed. Would love to have them also. Thanks Ree for great recipes Maria item not reviewed by moderator and published
I admit that I rarely use a recipe for potato salad. I usually just wing it every time and it's always good. However, I decided to try Ree's recipe after watching this episode. I didn't use a food mill on the potatoes. I don't like potato salad that doesn't have some small chunks of spuds -- otherwise it's kind of like cold mashed potatoes with stuff mixed in. :- So I did have some smallish chunks of potatoes. Overall, this recipe was really tasty. I used sweet pickles and loved the crunchy sweetness with the tangy mustard. item not reviewed by moderator and published
This is THE best potato salad recipe. The only thing I added was grated carrots because I like the added color. Love Ree's recipes and the show. item not reviewed by moderator and published
I didn't have pickles but did have some mustard hotdog relish. Used that along with the regular yellow mustard and it was fantastic. I think the secret, though, is mayo. No reduced fat or diet fat free stuff or Miracle Whip. Just good old regular mayo. Love your show and your family. I especially love Charlie and your kitties, too. item not reviewed by moderator and published
Loved this! The mustard brings out the flavor of the pickles. I also love the crunch the pickles give to this dish. Thank you Ree! item not reviewed by moderator and published
This is exactly the way I have always made my potato salad. I love it. My mom taught me and she was from OK. too. I think that's how it's made there. But most people who have eaten it here in CA. think it's weird because I mash the potatoes. Oh well. Their loss. I love you Ree and your shows. item not reviewed by moderator and published
I made this tonight to complement lamb burgers. The texture is a bit different. I used a food mill (like Ree did, so the potatoes were very smooth. My family thought that they tasted like the inside of a deviled egg. That's not a bad thing! Next time, I might reserve a few potato chunks. Also, my family thought a little bit of spice (chipotle was suggested would make the recipe even better. We haven't tried that yet, so we don't know. But the potato salad was very good! I used cornichons and Dijon mustard because those are ingredients we like. We will make this again! Will tweak it to make it ours, but it's a very tasty recipe, quick, and easy. Try it! item not reviewed by moderator and published
What happened? What didn't you like about this recipe? item not reviewed by moderator and published
Dreadful??? What went wrong that it turned out so bad?? mine turned out good... item not reviewed by moderator and published

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