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Pioneer Woman Potato Salad Recipe

Potato salad is a classic dish that’s perfect for all sorts of gatherings, and The Pioneer Woman has some AMAZING variations!

The marriage of creamy mayonnaise, tangy mustard, fresh green onions, and a sprinkle of dill can turn simple potatoes into a delightful side dish.

A key trick is to let the cooked potatoes cool completely before mixing with your dressing to keep them from turning mushy.

I love how versatile this recipe is—whether it’s served at a summer barbecue or as a comforting side on a cozy night.

Now for all the goods on how to get the most out of this!

pioneer woman potato salad feat

How to Make Pioneer Woman Potato Salad Recipe

Ingredients

  • 3 lbs. Potatoes
  • 1 cup Mayonnaise
  • 2 tbsp Mustard
  • 1/4 cup Sour Cream
  • 3 tbsp Vinegar
  • 2 tsp Salt
  • 1 tsp Pepper
  • 1/2 cup Celery (diced)
  • 1/4 cup Green Onions (chopped)
  • 1/4 cup Relish
  • 4 Hard-boiled Eggs (chopped)

Step-by-Step Instructions

Step 1:

Cut the potatoes into halves or thirds.

Add the potatoes and a large pinch of salt to a saucepan. Cover with water by an inch.

Bring the water to a boil over medium-high heat.

Cook the potatoes until they are fork-tender for about 12 to 15 minutes.

Step 2:

Drain the potatoes thoroughly.

Spread them on a sheet tray or plate, and allow them to cool.

Make sure they’re cool enough to handle before moving on to the next step.

Step 3:

In a large bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, salt, and pepper.

This creates a delicious, tangy dressing that gives the potato salad its signature taste.

Step 4:

Add the cooled potatoes to the bowl with the dressing.

Fold in the celery, green onions, relish, and chopped hard-boiled eggs.

Mix gently to ensure all ingredients are well coated without mashing the potatoes too much.

Step 5:

Let the potato salad chill in the refrigerator for at least an hour.

This helps meld all the flavors together nicely.

The chill time can be your secret weapon for a perfect potato salad!

Tips and Tricks for Making This Recipe

pioneer woman potato salad with mustard

Choose the Right Potatoes

Waxy potatoes like Yukon Golds work best because they hold their shape after boiling.

Using the right kind of potato is crucial for a salad with perfect texture!

Don’t Overcook the Potatoes

Potatoes that are overcooked can fall apart.

You want them to be fork tender, so keep an eye on the clock when boiling!

Make Ahead for Better Flavor

This dish improves as it sits, making it a great make-ahead option.

Letting the salad sit overnight allows the flavors to come together beautifully.

Cooling the Potatoes

Cooling the potatoes ensures they won’t become mushy when you mix in the dressing.

Spread them out well, and don’t rush this step.

I always stress, the results are worth it!

What to Serve with Pioneer Woman Potato Salad

Grilled Chicken Skewers

Grilled chicken skewers make a fantastic companion to your Pioneer Woman potato salad.

The juicy, smoky flavors from the skewers enhance the creamy texture, creating a delightful contrast.

Cook the chicken with your favorite herbs and spices for an extra kick that will excite your taste buds!

Barbecued Ribs

Serve some tender barbecued ribs alongside your potato salad to add a Southern flair to your meal.

The rich, savory flavors of the ribs are a perfect match for the tangy mayonnaise and mustard mix in the salad.

You can marinate the ribs in barbecue sauce to increase their tastiness before grilling them.

Cornbread

A lovely slice of cornbread is a quintessential pairing with potato salad.

The slightly sweet, crumbly texture of cornbread offers a pleasant contrast to the creamy salad.

Serve it warm with a bit of butter for maximum enjoyment.

Grilled Asparagus

Consider grilled asparagus if you’re in the mood for something unique.

Its slightly charred flavor brings out an earthy taste that goes remarkably well with mayonnaise-based salads.

Sprinkling some lemon juice over the asparagus enhances its freshness and makes it tastier.

Roasted Beet Salad

A roasted beet salad offers a colorful and nutritious option as a side dish.

The beets provide a sweet, earthy note to your meal and complement the creamy texture of the potato salad beautifully.

Adding some goat cheese and walnuts provides extra flavor and crunch.

Variations and Substitutions

One way you can tweak potato salad is by choosing different types of potatoes.

Try using Yukon Golds for a creamy texture, or red potatoes if you like them with the skin on.

Feel free to switch things up by adding other vegetables.

Throw in some chopped bell peppers or roasted corn for a colorful addition.

Dressing Decisions

There’s room to play around with the dressing, too.

Add some tang by mixing Greek yogurt or sour cream with mayonnaise.

Infuse a hint of heat with a touch of Cajun seasoning or sriracha.

Mix-Ins

Experimenting with mix-ins is a fun way to make your potato salad stand out.

Consider including chunks of cheddar cheese or bacon bits for a savory twist.

If you’re feeling adventurous, add in some diced apples or grapes for a sweet surprise!

Customizing your potato salad gives you endless possibilities!

How to Store Leftover Potato Salad

Finished with your Pioneer Woman potato salad and have some leftovers?

You can ensure it’s ready for your next meal with a few simple storage steps.

Cover and Chill

After the party, start by transferring leftover potato salad into an airtight container.

This keeps the flavors from mingling with other foods in your fridge.

Store it in the refrigerator promptly to keep it fresh and safe to eat.

Proper Temperature

Make sure your fridge is set to a temperature below 40°F (4°C).

This cold environment is key to keep your potato salad fresh and help prevent spoilage.

If the temperature is too high, it’s best to lower it to maintain the salad’s quality.

Time-Sensitive Storage

Refrigerate any leftovers within two hours to ensure it stays safe.

If you want the best taste and texture, try to eat the potato salad within three to five days.

Waiting too long can affect its freshness and flavor.

Get ready to enjoy the vibrant flavors of your potato salad again!

Common Mistakes to Avoid

Salting the Water

You should always salt the water when boiling potatoes for your salad.

This step will add more flavor as the potatoes soak it up.

Don’t forget this essential step!

Dressing Too Early

Avoid adding mayonnaise or vinaigrette while the potatoes are hot.

Hot potatoes cause the mayo to melt, resulting in an oily mess.

Instead, wait until they cool a bit first.

Overcooking Potatoes

Overcooked potatoes can become mushy and ruin the salad’s texture.

Boil your potatoes until they’re just fork-tender, then drain them immediately.

Spread them on a tray to cool if needed.

pioneer woman potato salad feat

Pioneer Woman Potato Salad Recipe

The marriage of creamy mayonnaise, tangy mustard, fresh green onions, and a sprinkle of dill can turn simple potatoes into a delightful side dish.
A key trick is to let the cooked potatoes cool completely before mixing with your dressing to keep them from turning mushy.
I love how versatile this recipe is—whether it’s served at a summer barbecue or as a comforting side on a cozy night.
Experiment with adding hard-boiled eggs or pickles for an extra layer of flavor.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Salad
Servings 8 people
Ingredients
  
  • 3 lbs. Potatoes
  • 1 cup Mayonnaise
  • 2 tbsp Mustard
  • 1/4 cup Sour Cream
  • 3 tbsp Vinegar
  • 2 tsp Salt
  • 1 tsp Pepper
  • 1/2 cup Celery diced
  • 1/4 cup Green Onions chopped
  • 1/4 cup Relish
  • 4 Hard-boiled Eggs chopped
Instructions
 
  • Cut the potatoes into halves or thirds.
  • Add the potatoes and a large pinch of salt to a saucepan. Cover with water by an inch.
  • Bring the water to a boil over medium-high heat.
  • Cook the potatoes until they are fork-tender for about 12 to 15 minutes.
  • Drain the potatoes thoroughly.
  • Spread them on a sheet tray or plate, and allow them to cool.
  • Make sure they’re cool enough to handle before moving on to the next step.
  • In a large bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, salt, and pepper.
  • This creates a delicious, tangy dressing that gives the potato salad its signature taste.
  • Add the cooled potatoes to the bowl with the dressing.
  • Fold in the celery, green onions, relish, and chopped hard-boiled eggs.
  • Mix gently to ensure all ingredients are well coated without mashing the potatoes too much.
  • Let the potato salad chill in the refrigerator for at least an hour.
  • This helps meld all the flavors together nicely.
  • The chill time can be your secret weapon for a perfect potato salad!

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Passionate chef, in love with everything related to food and cooking it to perfection!
Michael Cook
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