Hamdi Saidani Pioneer Woman Pepperoni Potato Salad is really the best pepperoni salad recipe ever. This creamy Pepperoni Potato Salad is made with baby Yukon gold potatoes, pepperoni, mayonnaise, marinara sauce, Parmesan cheese, scallions, mozzarella pearls, halved green olives, fresh basil, and black pepper.
You can make it in less than 35 minutes and serve it as a delicious side for grilled chicken, BBQ dishes, or even with some crusty bread for a simple meal.
Pepperoni Potato Salad Ingredients
- 4 pounds baby Yukon gold potatoes
- 7 ounces pepperoni, quartered
- Kosher salt
- 1 cup mayonnaise
- 3/4 cup marinara sauce
- 1/4 cup grated Parmesan cheese
- 8 scallions, green and white parts, chopped
- 24 ounces mozzarella pearls, drained
- 2 cups pitted green olives, halved
- 1/2 cup fresh basil, cut into chiffonade
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup fresh parsley, chopped
How To Make Pepperoni Potato Salad
- Boil Potatoes: Fill a pot with cold water, add 2 tablespoons of salt and the potatoes. Boil until fork-tender, then drain and halve the potatoes. Place them in a large bowl.
- Make Dressing: In a separate bowl, mix together mayonnaise, marinara sauce, and Parmesan cheese.
- Combine: Pour the dressing over the halved potatoes. Add in the chopped scallions and mix well.
- Add More Ingredients: Fold in mozzarella pearls, quartered pepperoni, halved green olives, chopped basil, and black pepper.
- Final Touch: Add most of the chopped parsley and mix. Garnish with the remaining parsley before serving.
How Long Does Pepperoni Potato Salad Last
Pepperoni Potato Salad can last in the fridge for about 3 to 5 days; just make sure to store it in an airtight container to keep it fresh.
Can I Freeze Pepperoni Potato Salad
No, Pepperoni Potato Salad cannot be frozen because the mayonnaise and other dairy ingredients will separate, affecting the texture and flavor.
What To Serve With Pepperoni Potato Salad
Pepperoni Potato Salad goes well as a side for Baked chicken or BBQ dishes, or just serve it with some crusty bread for a simple meal.
Pepperoni Potato Salad Nutrition Facts
Serving Size: 1 of 12 servings
Try More Pioneer Woman Recipes:
- Pioneer Woman Mexican Street Corn Salad
- Pioneer Woman Ambrosia Salad Recipe
- Pioneer Woman Spinach Strawberry Salad
- Pioneer Woman Steak Salad
- Pioneer Woman Ramen Noodle Salad
Pioneer Woman Pepperoni Potato Salad
Description
Pioneer Woman Pepperoni Potato Salad is really the best pepperoni salad recipe ever. This creamy Pepperoni Potato Salad is made with baby Yukon gold potatoes, pepperoni, mayonnaise, marinara sauce, Parmesan cheese, scallions, mozzarella pearls, halved green olives, fresh basil, and black pepper.
You can make it in less than 35 minutes and serve it as a delicious side for grilled chicken, BBQ dishes, or even with some crusty bread for a simple meal.
Pioneer Woman Pepperoni Potato Salad Ingredients
How To Make Pioneer Woman Pepperoni Potato Salad
- Boil Potatoes: Fill a pot with cold water, add 2 tablespoons of salt and the potatoes. Boil until fork-tender, then drain and halve the potatoes. Place them in a large bowl.
- Make Dressing: In a separate bowl, mix together mayonnaise, marinara sauce, and Parmesan cheese.
- Combine: Pour the dressing over the halved potatoes. Add in the chopped scallions and mix well.
- Add More Ingredients: Fold in mozzarella pearls, quartered pepperoni, halved green olives, chopped basil, and black pepper.
- Final Touch: Add most of the chopped parsley and mix. Garnish with the remaining parsley before serving.
