Pioneer Woman Potato Salad Recipe
The Pioneer Woman Potato Salad Recipe is creamy, fresh and full of flavor. It is perfect for BBQ parties and family dinners.
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into chunks
- 1 tablespoon salt for boiling water
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 teaspoon salt for dressing
- 3 hard-boiled eggs chopped
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup chopped dill pickles
- 1 tablespoon pickle juice
- 1 tablespoon fresh parsley chopped
Instructions
Boil the Potatoes
- Place potato chunks in a large pot. Add water to cover them fully. Add one tablespoon salt. Bring to a boil. Cook for 10 to 15 minutes until fork tender but not mushy.
Drain and Cool
- Drain the potatoes in a colander. Let them cool for 10 minutes. Do not rinse with cold water. Cooling helps potatoes stay firm and absorb the dressing better.
Prepare the Dressing
- In a large bowl, add mayonnaise, mustard, vinegar, sugar, salt and black pepper. Mix well until smooth and creamy. Taste and adjust salt or mustard if needed.
Add Vegetables and Eggs
- Add chopped celery, red onion, pickles, pickle juice and chopped boiled eggs into the dressing. Mix gently until everything is coated with the creamy mixture.
Combine Potatoes and Dressing
- Add slightly warm potatoes into the bowl. Gently fold everything together. Be careful not to mash the potatoes. Make sure each piece is covered with dressing.
Chill Before Serving
- Cover the bowl with plastic wrap. Refrigerate for at least one hour before serving. This helps the flavors blend well. Sprinkle fresh parsley on top before serving.
Notes
- Use Yukon Gold potatoes for creamy texture.
- Do not overcook the potatoes. They should hold their shape.
- Mix dressing while potatoes cook to save time.
- Add potatoes while slightly warm for better flavor.
- Chill at least one hour before serving.
- Taste and adjust seasoning before serving.