Hamdi Saidani Pioneer Woman pepperoni potato salad tosses baby Yukon gold potatoes with quartered pepperoni, mozzarella pearls, green olives, and a creamy marinara-Parmesan dressing in about 35 minutes.
This is Ree Drummond’s Pepperoni Potato Salad from Food Network, made on The Pioneer Woman during the “Ask Me Anything: Cookout” episode. Ree designed it as an Italian twist on classic potato salad for her annual Fourth of July potluck, which draws up to 500 guests at the Drummond ranch.
Drain the mozzarella pearls completely before folding them in. Excess liquid from the pearls thins out the marinara dressing and turns the whole bowl soupy after sitting, so press them gently between paper towels first.
Pioneer Woman Pepperoni Potato Salad
Description
An Italian-style potato salad where warm halved Yukon golds soak up a pink marinara mayo dressing, then get loaded with pepperoni, fresh mozzarella, green olives, and handfuls of basil and parsley.
Ingredients
For the potatoes:
For the dressing:
For the mix-ins:
Instructions
- Place the baby Yukon gold potatoes in a large pot, cover with cold water, and add 2 tablespoons kosher salt.
- Cover the pot, bring to a boil, and cook until the potatoes are fork-tender, 10 to 15 minutes.
- Drain the potatoes, cut them in half, and transfer to a large bowl while still warm.
- Stir together the mayonnaise, marinara sauce, and grated Parmesan in a small bowl until smooth.
- Pour the dressing over the warm potatoes, add the chopped scallions, and stir gently to coat without breaking the potatoes apart.
- Fold in the drained mozzarella pearls, quartered pepperoni, halved green olives, basil chiffonade, black pepper, and three-quarters of the chopped parsley.
- Garnish with the remaining parsley and serve at room temperature or slightly warm.
FAQs
Why does Ree use marinara sauce in the dressing instead of mustard?
The marinara replaces mustard and vinegar in one move, giving the dressing a tomato tang and a subtle sweetness that ties the pepperoni and olives together. It also turns the mayo a pink color that looks completely different from a traditional potato salad.
Mustard-based dressings would clash with the mozzarella and basil. The marinara keeps every ingredient in the same Italian flavor lane, so nothing tastes out of place when you take a bite with pepperoni and olive together.
Why dress the potatoes while they are still warm?
Warm potatoes absorb dressing into their starchy surface, so the flavor goes into the potato instead of sitting on top as a coating. Cold potatoes seal up and repel the dressing, leaving you with bland centers and a heavy layer of mayo on the outside.
Cutting the potatoes in half right after draining exposes more surface area while they are still hot and porous. That extra contact with the marinara dressing is why each piece tastes seasoned all the way through.
Can you use regular sliced pepperoni instead of quartering it?
Full slices are too wide and lay flat against the potatoes, so you get a mouthful of all pepperoni or none at all. Quartering each slice creates small, bite-sized pieces that distribute evenly and mix in with the olives and mozzarella pearls.
The smaller pieces also tuck into the curves of the halved potatoes and catch pockets of dressing. If your pepperoni comes in stick form rather than pre-sliced, cut it into small dice about the same size as the olive halves.
Why green olives instead of black olives in this recipe?
Green olives have a firmer texture and a sharper brine that cuts through the rich mayo dressing and fatty pepperoni. Black olives are softer and milder, so they would disappear into the mix without adding the contrast Ree is going for.
The green olives also match the Italian antipasto flavor profile of the whole salad. If you strongly prefer black olives, Kalamata olives hold up better than canned black olives because they have a similar firm bite and salty punch.
How far ahead can you make this potato salad?
Make it up to one day ahead and store covered in the refrigerator. The flavors actually improve after a few hours because the dressing soaks deeper into the potatoes. Pull it out 20 to 30 minutes before serving so it loses the fridge chill.
After two days the basil darkens and the mozzarella pearls start to break down and release water. The pepperoni also bleeds some oil into the dressing, which changes the color. For best results, add the fresh basil and parsley right before serving if you are making it ahead.
