Pioneer Woman's Potato Salad

Prep Time
Cook Time
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"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


  • 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.


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)