Hamdi Saidani This Pioneer Woman Potato Salad with Frozen Potatoes is an easy and quick recipe, which is made with diced frozen hash browns and hard-boiled eggs. It’s a straightforward recipe, ready in about 20 minutes.
Pioneer Woman Potato Salad with Frozen Potatoes Recipe Ingredients
- Kosher salt and freshly ground black pepper
- One 2-pound bag diced frozen hash browns
- 1 1/2 cups mayonnaise
- 1/4 cup refrigerated sweet pickle relish
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon paprika
- 3 stalks celery, diced
- 2 to 3 hard-boiled eggs, peeled and chopped
- 2 green onions, sliced, plus extra for garnish
- 1 tablespoon chopped fresh dill, plus extra for serving
How To Make Pioneer Woman Potato Salad with Frozen Potatoes Recipe
- Cook the Potatoes: Bring a large pot of salted water to a boil. Add the frozen hash browns and cook for 3 to 4 minutes, just until tender.
- Cool the Potatoes: Drain the cooked potatoes thoroughly and spread them out on a baking sheet to cool completely, which should take about 10 minutes.
- Mix the Dressing: In a large bowl, add the mayonnaise, pickle relish, mustard, vinegar, paprika, diced celery, chopped hard-boiled eggs, sliced green onions, and fresh dill. Stir everything together until well combined.
- Combine and Serve: Gently fold the cooled hash brown potatoes into the dressing mixture until everything is evenly coated. Transfer to a serving bowl and garnish with extra green onions and fresh dill before serving.
Recipe Tips
- How to avoid mushy potato salad? It’s crucial not to overcook the frozen potatoes; they only need 3-4 minutes to become tender. Also, ensure they are completely cool before mixing them into the mayonnaise-based dressing.
- Why use frozen potatoes for potato salad? This is a brilliant time-saving hack! Using frozen diced hash browns means there is no peeling or chopping required, cutting the prep time down significantly.
- Can I add bacon? Yes, 6 to 8 slices of crispy, crumbled bacon would be a delicious addition to make this taste even more like a loaded baked potato.
- What if I don’t have fresh dill? You can substitute with 1 teaspoon of dried dill, but fresh dill provides the best flavor for this salad.
What To Serve With This Potato Salad
This quick and easy potato salad is the perfect side dish for a variety of meals, especially for picnics, barbecues, and potlucks.
- Grilled Hamburgers or Hot Dogs
- BBQ Pulled Pork Sandwiches
- Fried Chicken
- Grilled Steaks or Chicken Breasts
- Club Sandwiches
How To Store Potato Salad
- Refrigerate: Store any leftover potato salad in an airtight container in the refrigerator. It will keep for 3 to 4 days. The flavors often taste even better the next day.
Pioneer Woman Potato Salad Nutrition Facts
- Calories: 380 kcal
- Carbohydrates: 25g
- Protein: 6g
- Fat: 28g
- Saturated Fat: 5g
- Sodium: 600mg
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is it necessary to cool the potatoes completely before adding the dressing?
Yes, this is a very important step. Adding warm potatoes to a mayonnaise-based dressing can cause the mayonnaise to become oily, thin, and even separate.
Can I make this potato salad the day before?
Absolutely! This is a great make-ahead recipe. The flavors will have more time to meld together in the refrigerator, making it even more delicious.
My potato salad seems a little bland. What can I add?
Be sure you’ve seasoned it adequately with salt and pepper. If it still needs a boost, a little extra pickle relish, a splash of the relish juice, or a pinch more paprika can brighten up the flavors.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Pasta Salad Recipe
- Pioneer Woman Caprese Pasta Salad Recipe
- Pioneer Woman Loaded Baked Potato Salad Recipe
Pioneer Woman Potato Salad with Frozen Potatoes Recipe
Description
A genius shortcut recipe for classic, creamy potato salad using frozen hash browns that’s ready in under 30 minutes.
Ingredients
Instructions
- Boil frozen hash browns in salted water for 3-4 minutes until tender.
- Drain the potatoes well and spread on a baking sheet to cool completely.
- In a large bowl, mix together the mayonnaise, relish, mustard, vinegar, celery, eggs, onions, dill, and seasonings.
- Gently fold in the cooled potatoes until everything is coated.
- Garnish with extra green onions and dill before serving.
Notes
- u003cliu003eDo not over-boil the potatoes, as they will become mushy.u003c/liu003eu003cliu003eAllowing the potatoes to cool completely prevents the dressing from becoming watery or oily.u003c/liu003eu003cliu003eFor the best flavor, make the salad a few hours ahead of time to let the flavors meld in the fridge.u003c/liu003eu003cliu003eGarnish just before serving to keep the herbs looking fresh.u003c/liu003e
