Go Back
–+ servings
My Pioneer Woman-inspired baked potato salad recipe

My Pioneer Woman-Inspired Baked Potato Salad

Savor a twist on a classic with my Pioneer Woman-inspired baked potato salad. Creamy, flavorful, and perfect for any gathering. Try it today!
5 from 173 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 468 kcal

Equipment

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

Ingredients
  

Bowl 1

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

Bowl 2

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

Instructions
 

  • Preheat your oven to 425°F (220°C). While heating, wash and scrub the russet potatoes to ensure they're clean.
  • 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.
  • In a large mixing bowl (Bowl 1), combine the diced potatoes, olive oil, salt, and black pepper. Toss until the potatoes are well coated.
  • Spread the coated potato chunks on a baking sheet in a single layer, ensuring they aren't overcrowded.
  • 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!
  • Once baked, remove the potatoes from the oven and let them cool to room temperature.
  • 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.
  • Gently fold the baked potatoes into the mayonnaise mixture, ensuring each potato chunk is well coated with the dressing.
  • 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!

Video

Notes

  • 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!

Nutrition

Nutrition Facts
My Pioneer Woman-Inspired Baked Potato Salad
Amount per Serving
Calories
468
% Daily Value*
Fat
 
48
g
74
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
25
g
Monounsaturated Fat
 
12
g
Cholesterol
 
38
mg
13
%
Sodium
 
1132
mg
49
%
Potassium
 
168
mg
5
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
1409
IU
28
%
Vitamin C
 
17
mg
21
%
Calcium
 
145
mg
15
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Best loaded potato salad recipe, Easy baked potato salad, Loaded potato salad with egg
Tried this recipe?Let us know how it was!