Pioneer Woman's Potato Salad

6
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In


"I found this on the Food Network, this is by Ree Drummond. Some changes were made to suit my my taste"

Original recipe yields 6 servings
OK

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.

Related

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)