This easy Pioneer Woman Deviled Egg Potato Salad is a creamy, flavorful side dish perfect for any gathering. Made with simple, common ingredients like russet potatoes, mayo, mustard, and crispy bacon, it’s quick to prepare and can be customized to your taste. A delicious addition to picnics or barbecues!
Ingredients Needed
- 5 lb. russet potatoes (about 8 medium potatoes)
- 1 1/2 cups real mayonnaise (NOT Miracle Whip), plus more as needed
- 4 tablespoons mustard (yellow, Dijon, or a mix of both), plus more as needed
- 5 green onions, sliced up to the darkest green part
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 8 small sweet pickles, chopped (or dill pickles if preferred)
- 4 hard-boiled eggs, roughly chopped
- 4 slices bacon, fried and crumbled
How To Make Deviled Egg Potato Salad
- Cook the Potatoes: Cut the potatoes into halves or thirds and boil until fork-tender. Drain and mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
- Mix the Salad: In a large bowl, combine the mashed potatoes with mayonnaise, mustard, green onions, salt, pepper, and any seasonings like paprika. Stir to combine.
- Add the Extras: Gently fold in the chopped pickles, hard-boiled eggs, and crumbled bacon. Taste the salad and adjust the seasoning with more salt, mustard, or mayonnaise if needed. If the salad seems too dry, add a splash of pickle juice for moisture.
Recipe Tips
- Use Fresh Potatoes: Fresh russet potatoes give the best texture and flavor. Avoid older potatoes that may become mushy when mashed.
- Don’t Overcook the Potatoes: Boil the potatoes just until fork-tender. Overcooking them will make them too soft and watery, affecting the salad’s texture.
- Adjust the Mayo and Mustard: Start with the recommended amounts, but feel free to add more mayonnaise or mustard based on your preference for creaminess or tang.
- Add Pickle Juice for Extra Flavor: If the salad is too thick, add a little pickle juice for extra moisture and a tangy boost that complements the other ingredients.
- Chill Before Serving: For the best flavor, refrigerate the potato salad for at least an hour before serving. This lets the flavors meld together nicely.
How To Store Leftovers
Store leftovers deviled egg potato salad in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Serving Size: 1/2 cup (140g)
- Calories: 240
- Total Fat: 14g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 150mg
- Sodium: 660mg
- Total Carbohydrate: 22g
- Dietary Fiber: 2g
- Total Sugars: 7g
- Added Sugars: 6g
- Protein: 6g
- Calcium: 30mg
- Iron: 1.3mg
- Potassium: 330mg
More Pioneer Woman Recipes:
Pioneer Woman Deviled Egg Potato Salad
Description
This easy Pioneer Woman Deviled Egg Potato Salad is a creamy, flavorful side dish perfect for any gathering. Made with simple, common ingredients like russet potatoes, mayo, mustard, and crispy bacon, it’s quick to prepare and can be customized to your taste. A delicious addition to picnics or barbecues!
Ingredients
Instructions
- Cook the Potatoes: Cut the potatoes into halves or thirds and boil until fork-tender. Drain and mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
- 2. Mix the Salad: In a large bowl, combine the mashed potatoes with mayonnaise, mustard, green onions, salt, pepper, and any seasonings like paprika. Stir to combine.
- 3. Add the Extras: Gently fold in the chopped pickles, hard-boiled eggs, and crumbled bacon. Taste the salad and adjust the seasoning with more salt, mustard, or mayonnaise if needed. If the salad seems too dry, add a splash of pickle juice for moisture.
Notes
- Use Fresh Potatoes: Fresh russet potatoes give the best texture and flavor. Avoid older potatoes that may become mushy when mashed.
- Don’t Overcook the Potatoes: Boil the potatoes just until fork-tender. Overcooking them will make them too soft and watery, affecting the salad’s texture.
- Adjust the Mayo and Mustard: Start with the recommended amounts, but feel free to add more mayonnaise or mustard based on your preference for creaminess or tang.
- Add Pickle Juice for Extra Flavor: If the salad is too thick, add a little pickle juice for extra moisture and a tangy boost that complements the other ingredients.
- Chill Before Serving: For the best flavor, refrigerate the potato salad for at least an hour before serving. This lets the flavors meld together nicely.
Pioneer Woman Deviled Egg Potato Salad