Pioneer Woman's Potato Salad

Prep Time
Cook Time
Ready In

"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


  • 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.


No special items needed.

1 Reviews

Wayne Peters

I really love this version of the recipe. There is potato salad and then there is LOADED potato salad and this is it! My grandma was a bit bland and she used to load her's with onions and it was good, but this brings it to another level. YUM!


review by:
(23 Dec 2019)

You'll Also Love