Ree Drummond Shares Pepperoni Potato Salad Recipe

June 2024 · 4 minute read

Here’s your chance to have a good time America’s birthday like Ree Drummond! As The Pioneer Woman’s four youngsters have grown, so too has her annual Fourth of July potluck, since she and her husband of 22 years, Ladd Drummond, launched it 19 years ago. “We started having it when my oldest [Alex] was once two, and it has grown yearly,” she tells Us Weekly.

Now Ree, 50, estimates, the as soon as intimate party has ballooned to about 250 other folks: “We moved it to town ultimate year and it was once more like 500,” she adds with fun. “We’ve created a monster!”

Before the yearly match, there’s paintings to be done on the ranch the family calls house, eight miles west of Pawhuska, Oklahoma. Expect “a number of mowing, weeding, and then we start making ready a horse trailer filled with fireworks.” While Ladd, 50, and her children Alex, Paige, Bryce and Todd get the fireworks ready, the Food Network superstar, who not too long ago launched a new line of BBQ sauces, can be found “in the kitchen making the entire sides for our giant potluck.”

The writer of The Pioneer Woman Cooks sequence “thinks about bulk, and what can I make in large foil pans.” She’ll serve a classic, like baked beans, but additionally favors a caprese salad, “because we all the time finally end up with heavy aspects and I really like having the freshness and the basil flavor.”

Speaking of facets, Ree additionally recommends “a in reality excellent potato salad, because potato salad may also be beautiful uninteresting and run of the mill, so I feel it has to be very delicious.”

While the TV persona has the sides covered, Ladd’s grilling experience mean he’s the person who tackles the hamburgers and steaks. The Oklahoma native finds her husband “takes a big fireproof sauce pan, places it on the grill, fills it with about ten sticks of butter and just brushes butter on the steaks and burgers,” that have been flavored with lemon pepper and seasoned salt.

Ree guarantees there’s at all times enough food for all of her visitors, but part of why the culinary expert has Ladd prepare dinner the meat is because, “at the very least everyone gets a steak or burger. One year, we did finish up with about seven pans of ribs, one salad and about 19 desserts.”

Despite the danger of having a potluck that’s heavy on cobblers and light-weight on salads, Ree doesn’t really feel pressured to curate who’s bringing what. Instead, she swears “the name of the game to a a hit summer season potluck isn't to orchestrate.”

Looking for something tasty to carry to a potluck of your own? Check out Ree’s no longer dull, not run-of-the-mill, brand new pepperoni potato salad recipe beneath!

Pepperoni Potato Salad

Makes 10-12 servings

INGREDIENTS:

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• 4 lbs child Yukon gold potatoes
• 2 tbsps kosher salt
• 1 cup actual mayonnaise
• 3/4 cup marinara sauce
• 1/4 cup ground Parmesan cheese
• Eight complete green onions, green and white parts
• 7 oz. pepperoni, quartered
• 2 cups pitted green olives, halved
• 24 oz. mozzarella pearls, drained and divided
• 1/2 cup parsley, chopped and divided
• 1/2 cup basil, chiffonade
• 1/2 tsp fresh flooring black pepper

INSTRUCTIONS:

  • Put the potatoes in a pot with cold water and upload two tablespoons of salt. Cover, deliver to a boil and cook dinner until fork-tender, 10-Quarter-hour. Drain, minimize the potatoes in half and transfer to a bowl.
  • For the dressing, mix in combination the mayonnaise, marinara sauce and Parmesan cheese.
  • Pour the dressing over the potatoes, add the fairway onions and stir.
  • Fold within the pepperoni, olives, mozzarella pearls, 3/Four of the chopped parsley, the basil and the pepper. Garnish with the remainder parsley and serve.

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