My Pioneer Woman-Inspired Baked Potato Salad Recipe

The allure of the Pioneer Woman's culinary expertise lies in her ability to transform simple ingredients into tempting dishes. This baked potato salad recipe is no exception. Akin to a comforting embrace on a cold winter night evokes the spirit of a bygone era.

I explored numerous potato salad recipes and chanced upon this Pioneer Woman-inspired version. My initial trial with regular boiled potatoes felt lackluster, but baking them first unveiled a world of difference. The baked potatoes impart a unique depth of flavor and a slightly crispy texture that boiled ones can't match. It's as if the potatoes carry tales of the vast American prairies in every bite.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• My Pioneer Woman-Inspired Baked Potato Salad
• Comments

Ingredients

Bowl 1

• Russet potatoes — 5, medium-sized
• Olive oil — 2 tbsp.
• Salt — 1 tsp.
• Black pepper — ½ tsp.

Bowl 2

• Mayonnaise — 1 cup
• Dijon mustard — 2 tbsp.
• Apple cider vinegar — 1 tbsp.
• Fresh dill — 2 tbsp., chopped
• Fresh parsley — 2 tbsp., chopped
• Red onion — ½, finely diced
• Crispy bacon bits — ⅓ cup
• Cheddar cheese — ½ cup, shredded

Instructions

1. Preheat your oven to 425°F (220°C). While heating, wash and scrub the russet potatoes to ensure they're clean.
2. Once cleaned, dice the potatoes into 1-inch chunks. I found that keeping the skin on added a rustic touch, reminiscent of the pioneer days. However, feel free to peel them if you prefer.
3. In a large mixing bowl (Bowl 1), combine the diced potatoes, olive oil, salt, and black pepper. Toss until the potatoes are well coated.
4. Spread the coated potato chunks on a baking sheet in a single layer, ensuring they aren't overcrowded.
5. Place the baking sheet in the preheated oven and bake for about 30-35 minutes, or until the potatoes are golden brown and slightly crispy. I learned the hard way that overbaking makes them too hard, so keep an eye on them!
6. Once baked, remove the potatoes from the oven and let them cool to room temperature.
7. In another bowl (Bowl 2), mix together the mayonnaise, Dijon mustard, apple cider vinegar, fresh dill, parsley, red onion, crispy bacon bits, and shredded cheddar cheese.
8. Gently fold the baked potatoes into the mayonnaise mixture, ensuring each potato chunk is well coated with the dressing.
9. Transfer the potato salad to a serving dish and garnish with some extra dill, parsley, and a sprinkle of cheddar cheese. You're now ready to serve this Pioneer Woman-inspired delight!

Substitutions

• Dijon mustard — The tanginess of Dijon mustard is truly irreplaceable. However, you can use yellow or honey mustard in a pinch. I once used stone-ground mustard, and the outcome was refreshingly different.
• Cheddar cheese — Feel free to replace cheddar with Monterey Jack or even pepper jack for a spicy twist. I tried it, which added a pleasant kick to the dish!

Variations

• Herbal delight — Amplify the freshness by adding chopped green onions and chives to the mix. I've found this lends a beautiful color contrast and an additional layer of flavor.
• Protein punch — For those looking for some extra protein, consider adding chunks of grilled chicken. It turns the side dish into a wholesome meal!

Equipment

• Measuring cups
• Measuring spoons
• Two mixing bowls
• Baking sheet
• Oven

Storage

Keep the baked potato salad in an airtight container. It can be stored in the refrigerator for up to 3 days. I've noticed that the flavors meld and intensify after a day, making it even more delicious!

Pro Tips

• The bake — Achieving the right level of crispiness in the potatoes is crucial. Check them around the 25-minute mark. A golden hue is your cue!
• The mix — While it's tempting to dig in immediately after mixing, I've found that letting the salad sit for about 30 minutes allows the flavors to meld beautifully. Your patience will be rewarded!