Pioneer Woman Potato Salad
A creamy and zesty potato salad that's perfect for summer barbecues, picnics, and family gatherings, incorporating fresh veggies, hard-boiled eggs, and a savory dressing.
Ingredients
Main Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 tablespoon salt (for boiling water)
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon black pepper
- 1 teaspoon salt (for dressing)
- 3 pieces hard-boiled eggs, chopped
- ½ cup finely chopped celery
- ¼ cup finely chopped red onion
- ¼ cup chopped dill pickles
- 1 tablespoon pickle juice
- 1 tablespoon fresh parsley, chopped
Instructions
Preparation
- Start by peeling and cutting your Yukon Gold potatoes into chunks.
- Bring a large pot of salted water to a boil. Add the potato chunks and cook until fork-tender, roughly 15-20 minutes. Drain the potatoes and allow them to cool down completely.
- While the potatoes cool, grab a mixing bowl and combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, black pepper, and salt. Whisk until smooth and creamy.
- Finely chop the celery, red onion, and dill pickles.
- Hard boil your eggs if you haven’t done so already. Once they are cooled, chop them into small pieces.
- In a large mixing bowl, add the cooled potatoes, chopped vegetables, and eggs.
- Pour the dressing over the potato mixture. Carefully fold the ingredients together until everything is evenly coated.
- Taste your potato salad and adjust the seasoning if needed, adding more salt, pepper, or vinegar.
- If desired, sprinkle the top with fresh parsley for a pop of color and flavor.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving.
Notes
Store in an airtight container in the refrigerator for 3-5 days. Not recommended to freeze.