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Brunch is a great way for the kids to wash down those chocolate eggs and for the adults...
Pioneer Woman's Potato Salad
Recipe: #12080
February 11, 2014
Categories: Salads, Potato Salad, Side Dishes, Potatoes, One-Pot Meal, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, July 4th Labor Day, Mothers Day, Picnic, Potluck, Sunday Dinner, Gluten-Free, Air Fryer, Air Fryer Potato, more
"I found this on the Food Network, this is by Ree Drummond. Some changes were made to suit my my taste"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (633.5 g)
- Calories 814.5
- Total Fat - 35.3 g
- Saturated Fat - 9.4 g
- Cholesterol - 334.4 mg
- Sodium - 2051.6 mg
- Total Carbohydrate - 96.9 g
- Dietary Fiber - 10.8 g
- Sugars - 23.3 g
- Protein - 31.5 g
- Calcium - 137.4 mg
- Iron - 5 mg
- Vitamin C - 37.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Cut the potatoes in quarters then boil until fork tender. Drain then place in a bowl. Cool slightly then finely chop.
Step 2
Mix in mayonnaise, garlic, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs and bacon.
Step 3
Taste for seasoning, add more salt, mustard or mayo as needed.
Step 4
Serve right away or chill.
Tips
No special items needed.
1 Reviews
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