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.
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!
Liked This Recipe?Check Out All The Others We Have ➜