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Pioneer Woman Potato Salad

Pioneer Woman Potato Salad Recipe

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 servings
Calories: 335
Ingredients Method Notes

Ingredients
  

  • 3 lbs Yukon Gold potatoes
  • 4 large hard-boiled eggs, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1/4 cup sweet pickle relish
  • 1/4 cup finely chopped red onion
  • 2 celery stalks, diced small
  • 1 tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • 1 tsp celery seed (optional)
  • salt and black pepper, to taste
  • paprika, for serving

Method
 

  1. Cut potatoes into 1-inch chunks, place in a pot, cover with cold salted water, and boil until tender, 10 to 12 minutes. Drain and spread out to cool.
  2. In a large bowl, whisk together mayonnaise, mustard, pickle relish, onion, vinegar, sugar, and celery seed. Season with salt and pepper.
  3. Gently fold in the cooled potatoes, chopped eggs, and diced celery until well coated.
  4. Transfer to a serving bowl, cover, and chill at least 1 hour. Sprinkle with paprika just before serving.

Notes

Chill the salad for at least 1 hour before serving; overnight is even better. If the salad seems thick after chilling, stir in a tiny splash of pickle juice or milk to loosen it. Keep cold until ready to serve.