Pioneer Woman Potato Salad Recipe

Alright. Pioneer Woman Potato Salad Recipe. This one? It’s the real backyard BBQ hero — no offence to your hot dogs. Creamy, tangy, chunky, rich, a little sweet, and maybe a little salty from the bacon that, let’s be honest, you might forget to drain properly. It’s forgiving. Feeds a crowd. Cheap-ish. Hangs out well in the fridge. A bit messy. Like life.

Ingredients Needed

• 5 lbs russet potatoes (about 8 medium): starchy, mashable, total classic.
• 1½ cups mayonnaise: creamy base — don’t get stingy here.
• 4 tablespoons mustard: yellow, Dijon, or both. Start with this — add more if you’re chaotic.
• 5 green onions: sliced up to the dark green — oniony but not sharp.
• 1 teaspoon kosher salt: basic but necessary.
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional): gives it a nice hint of colour and warmth.
• 8 small sweet pickles: chopped small — tang and crunch.
• 4 hard-boiled eggs: roughly chopped. Classic texture move.
• 4 slices bacon: fried, crumbled, and if you nibble one before it hits the bowl… same.

How To Make Pioneer Woman Potato Salad

Boil the potatoes:
Cut them into halves or thirds first — they cook faster that way. Boil in salted water until fork-tender. Drain and let cool just enough so they don’t melt the mayo later. Don’t forget about them and overdo it — or you’ll get potato mush (which honestly still tastes good).

Mash or fluff:
You’ve got options — mash ’em lightly for texture or run through a ricer/food mill if you’re in your “I need control” era. Fluffy works beautifully here.

Build your base:
In a big mixing bowl (bigger than you think), fold in mayo, mustard, green onion, salt, pepper, and maybe a dash of paprika. Taste it. It should be tangy and smooth.

Add the good stuff:
Now fold in chopped pickles, eggs, and crumbled bacon. Everything starts coming together — that weird beautiful chaos of creamy, salty, tangy bits.

Taste and adjust:
This is not a one-measure-fits-all recipe. Add more mayo if it’s dry. More mustard if it’s flat. A splash of pickle juice works like a charm to wake it all up.

Recipe Tips

• Warm potatoes soak flavour better — don’t let them go cold before mixing.
• If using sweet pickles, skip extra sugar — they do enough.
• Use real mayo — not the light stuff. It just won’t hit the same.
• Make it a day ahead — flavour deepens and it’s even better cold.

How to Store & Reheat

Room Temperature: Max 1 hour if outside in heat, 2 hours inside. Be careful — mayo and sun don’t mix.

Fridge: Airtight container. Best eaten within 3 days. Gets thicker over time, so maybe stir in more mayo if needed later.

Freezer: Nah. Potatoes go weird and gritty when frozen. Not worth it.

Nutrition Facts (Approx. per serving — ¾ cup)

• Calories: 310
• Sodium: 420mg
• Protein: 6g
• Fat: 21g
• Carbs: 22g
• Fibre: 2g
• Sugar: 4g

FAQs

Pioneer Woman Potato Salad Recipe

Recipe by Marry ThompsonCourse: Side DishCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

310

kcal

Classic creamy potato salad loaded with tangy mustard, crisp pickles, green onions, eggs, and bacon. Hearty, nostalgic, and perfect for picnics or backyard feasts.

Ingredients

• 5 lbs russet potatoes

• 1½ cups mayonnaise

• 4 tbsp mustard

• 5 green onions, sliced

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp paprika (optional)

• 8 small sweet pickles, chopped

• 4 hard-boiled eggs, chopped

• 4 slices bacon, fried and crumbled

Directions

• Boil potatoes until fork-tender, then drain.
• Lightly mash or rice the potatoes.
• Fold in mayo, mustard, onions, salt, pepper, and paprika.
• Add pickles, eggs, and bacon.
• Adjust seasoning and moisture with more mayo, mustard, or pickle juice.
• Chill before serving.

Notes

• Let potatoes cool slightly before mixing to avoid melting the mayo.
• Add more mustard if you like it punchy.
• Don’t skip the green onions — they balance everything.
• Taste as you go — every batch needs a little tweaking.