Pioneer Woman's Potato Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #12080
February 11, 2014
Categories: Comfort Food, Salads, Potato Salad, Side Dishes, Vegetables, Potatoes, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, One-Pot Meal, Quick Meals, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Summer, Sunday Dinner, Winter, Weeknight Meals, Refrigerator, Gluten-Free, Make it from scratch, Spring more
"I found this on the Food Network, this is by Ree Drummond. Some changes were made to suit my my taste"
Ingredients
Nutritional
- Serving Size: 1 (634.8 g)
- Calories 807.2
- Total Fat - 36 g
- Saturated Fat - 10.2 g
- Cholesterol - 330.9 mg
- Sodium - 1948.3 mg
- Total Carbohydrate - 97.7 g
- Dietary Fiber - 10.9 g
- Sugars - 23.5 g
- Protein - 28.4 g
- Calcium - 138.8 mg
- Iron - 5.2 mg
- Vitamin C - 37.2 mg
- Thiamin - 0.6 mg
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 & Variations
No special items needed.
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