Description
A creamy and flavorful potato salad recipe by Ree Drummond, perfect for picnics and gatherings.
Ingredients
Scale
- 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
Instructions
- Boil potatoes until tender, then drain and cool.
- In a bowl, mix mayonnaise, sour cream, mustard, vinegar, sugar, salt, and pepper.
- Combine cooled potatoes, eggs, onion, celery, and parsley in a large bowl.
- Pour the dressing over the potato mixture and toss gently to coat.
- 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