You know those recipes that just scream summer? The ones that taste like sunshine, laughter, and backyard gatherings? Ree Drummond’s potato salad is exactly that for me. I first made it for a family picnic years ago, and now it’s the dish everyone begs me to bring. There’s something magical about how simple ingredients—creamy mayo, tangy mustard, crisp celery—come together around those tender red potatoes. Ree’s genius touch? That perfect balance of richness and brightness that keeps you going back for “just one more” bite. Whether it’s a Fourth of July cookout or a simple Sunday lunch, this potato salad never fails to disappear fast.

Why You’ll Love Ree Drummond’s Potato Salad

Oh my stars, this isn’t just any potato salad—it’s the kind that makes people sneak extra spoonfuls when they think you’re not looking. Here’s why it’s my go-to for every potluck and picnic:

• The creamy dreamy dressing—that perfect combo of mayo and sour cream with a tangy kick from Dijon—clings to every potato cube like a cozy blanket
• It’s foolproof to make—just boil, chop, stir, and chill (no fancy techniques required!)
• The crowd-pleasing flavors balance richness and freshness so everyone from kids to grandmas asks for seconds
• Those little pops of texture from the celery and red onion make each bite exciting
• It actually gets better overnight as the flavors mingle (if it lasts that long!)

Ingredients for Ree Drummond’s Potato Salad

Here’s the beautiful thing about this recipe – it’s all simple stuff you probably already have in your fridge or pantry! But trust me, the magic is in these exact measurements and little prep tricks Ree swears by. (Don’t worry, I’ve included my own notes from making this a zillion times!)

• 2 pounds red potatoes – scrubbed and cut into 1-inch cubes (skin on for that rustic texture!)
• 1 cup mayonnaise – use the good stuff, full-fat for maximum creaminess
• 1/4 cup sour cream – this is Ree’s secret for tang without being too sharp
• 2 tablespoons Dijon mustard – the grainy kind adds the perfect zing
• 1 tablespoon apple cider vinegar – just enough to brighten everything up
• 1 teaspoon sugar – balances the acidity, don’t skip it!
• 1/2 teaspoon salt + 1/4 teaspoon black pepper – season as you go though!
• 4 hard-boiled eggs – chopped small but not mashed (we want chunks!)
• 1/2 cup diced red onion – soak in cold water for 10 minutes if you want milder flavor
• 1/2 cup chopped celery – include those tender inner stalks with leaves if you can
• 2 tablespoons fresh parsley – flat-leaf Italian kind, chopped right before mixing

How to Make Ree Drummond’s Potato Salad

Okay, let’s get cooking! I’ve made this recipe more times than I can count, and I’ve learned all the little tricks to get it just right. Follow these steps, and you’ll have potato salad perfection – I promise!

Step 1: Cook the Potatoes

First things first – the potatoes! I like to get these going while I prep everything else. Drop your cubed red potatoes into a big pot of cold, well-salted water (it should taste like the ocean). Bring it to a boil, then reduce to a gentle simmer. Here’s the key – cook them just until fork-tender, about 8-10 minutes. You want them to hold their shape, not turn to mush!

Drain immediately and spread them out on a baking sheet to cool. This stops the cooking and helps them dry a bit so the dressing sticks better. I sometimes give them a little fan to speed things up – impatient cooks unite!

Step 2: Prepare the Dressing

While the potatoes cool, let’s make that magical dressing. In a medium bowl, whisk together the mayo and sour cream until smooth. Then add the Dijon – make sure to scrape the sides to get every last bit. The vinegar and sugar go in next, whisking until the sugar dissolves completely.

Now’s when I do a taste test – it should be creamy with a nice tang. Sometimes I’ll add an extra pinch of salt or squeeze of lemon if it needs brightening. Set this aside while you prep the mix-ins.

Step 3: Combine Ingredients

Grab your biggest mixing bowl – things are about to get delicious. Gently fold in the cooled potatoes, eggs, onion, celery, and most of the parsley (save some for garnish!). Now pour that luscious dressing over everything.

Here’s my golden rule: use a big rubber spatula and fold like you’re handling delicate cloud. No vigorous stirring! We want every component to stay intact. Once it’s just combined, cover and refrigerate for at least 2 hours – but overnight is even better. The waiting is the hardest part, but trust me, it’s worth it!

Tips for Perfect Ree Drummond’s Potato Salad

After making this potato salad more times than I can count, I’ve picked up some foolproof tricks that take it from good to “Oh my goodness, can I get this recipe?” territory:

• Chill overnight if you can – The flavors get so much richer when they have time to mingle. I always make it a day ahead for parties.
• Season in layers – Add a pinch of salt to the potatoes while they’re still warm, then adjust the finished salad right before serving.
• Keep it chunky – Use a light hand when mixing to preserve those beautiful potato cubes and egg pieces.
• Drain the onions – If raw onion feels too strong, soak diced pieces in ice water for 10 minutes, then pat dry.
• Bring to room temp before serving – About 20 minutes out of the fridge lets the creaminess shine.

Variations for Ree Drummond’s Potato Salad

One of my favorite things about this recipe is how easily you can jazz it up! Here are the tasty twists my family requests most often – perfect for when you want to switch things up while keeping that classic Ree Drummond magic:

• Bacon Lover’s – Toss in 1/2 cup crispy chopped bacon (save some for sprinkling on top!)
• Pickle Party – Add 1/4 cup chopped dill pickles or 2 tablespoons pickle relish
• Herb Garden – Mix in extra fresh dill, chives, or tarragon with the parsley
• Spicy Kick – Stir in 1 teaspoon paprika or a dash of hot sauce
• Crunchy – Top with toasted walnuts or pecans right before serving

The possibilities are endless – just remember to keep the dressing ratio the same so it stays perfectly creamy!

Serving Suggestions for Ree Drummond’s Potato Salad

Oh honey, this potato salad was born to be the star of your picnic table! I love serving it slightly chilled alongside smoky grilled burgers or tangy pulled pork sandwiches – the cool creaminess cuts through rich meats perfectly. For summer gatherings, arrange it next to corn on the cob and watermelon slices for that classic all-American spread. My family even eats leftovers straight from the container with a fork – no shame in my potato salad game!

Storage and Reheating

Here’s the best part – this potato salad actually gets better after a night in the fridge! Store it in an airtight container for up to 4 days (if it lasts that long). No reheating needed – just pull it out about 20 minutes before serving to take the chill off. The flavors will have melded into pure creamy perfection. Warning: you might catch me sneaking spoonfuls straight from the fridge at midnight!

Nutritional Information for Ree Drummond’s Potato Salad

Now let’s talk numbers – but remember, these can vary depending on your specific ingredients (especially if you go wild with bacon or extra mayo!). A standard serving (about 1 cup) clocks in around 320 calories, with 22g fat and 25g carbs. You’re getting 6g protein and 3g fiber from those wholesome potatoes and eggs. The dressing brings most of the sodium (280mg), so adjust salt to taste if you’re watching that. Honestly though? When something tastes this good, I’m not counting – I’m just enjoying every creamy, tangy bite!

FAQ About Ree Drummond’s Potato Salad

Over the years, I’ve gotten so many questions about this recipe – and I love sharing all my little kitchen hacks to make it work for everyone! Here are the answers to the questions folks ask me most:

Can I use Greek yogurt instead of sour cream?
Absolutely! I do this all the time when I want a slightly lighter version. Just use the same amount of plain Greek yogurt (full-fat works best). The tang is perfect, though you might need an extra teaspoon of vinegar to balance it.

What potatoes work best if I can’t find red potatoes?
Yukon Golds are my backup – they hold their shape beautifully. Russets will work in a pinch, but they tend to get mushier. Whatever you use, don’t overcook them!

How long does this potato salad keep in the fridge?
It stays fresh for 3-4 days if stored properly in an airtight container. The eggs might get a tiny bit rubbery after day 3, but mine never lasts that long anyway!

Can I make this ahead for a party?
Oh honey, that’s when it’s BEST! Make it the night before – those flavors need time to get friendly. Just hold back a little parsley to sprinkle on top right before serving for that fresh pop of color.

Why does Ree’s recipe use sugar?
That teaspoon makes all the difference! It rounds out the vinegar’s sharpness and balances the mustard’s bite. Trust me, you won’t taste sweetness – just perfectly harmonious flavors.

Ree Drummond’s Potato Salad Steals the Show at Every Picnic

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• Author: Christina R. Jones
• Total Time: 30 minutes plus chilling
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A creamy and flavorful potato salad recipe by Ree Drummond, perfect for picnics and gatherings.

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Ingredients

Scale 1x2x3x

• 2 pounds red potatoes, cubed
• 1 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 hard-boiled eggs, chopped
• 1/2 cup diced red onion
• 1/2 cup chopped celery
• 2 tablespoons chopped fresh parsley

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Instructions

1. Boil potatoes until tender, then drain and cool.
2. In a bowl, mix mayonnaise, sour cream, mustard, vinegar, sugar, salt, and pepper.
3. Combine cooled potatoes, eggs, onion, celery, and parsley in a large bowl.
4. Pour the dressing over the potato mixture and toss gently to coat.
5. Cover and refrigerate for at least 2 hours before serving.

Notes

• For best flavor, refrigerate overnight.
• Add chopped pickles or bacon for extra texture.
• Adjust salt and pepper to taste.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Boiling, Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 3g
• Sodium: 280mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 120mg

Keywords: potato salad, Ree Drummond, picnic food, creamy potato salad