Baked Potato Salad by Pioneer Woman is a delicious and easy-to-make side dish that can be served at any occasion. This famous dish roasts cubed potatoes with spices and herbs before tossing them in a tasty mayonnaise, mustard, and pickle sauce. Hard-boiled eggs, bacon, and cheese complete the creamy, delicious, and cozy potatoes.
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Why You Will Love This Salad
- It’s a healthier alternative to traditional potato salad, since it’s baked instead of boiled.
- The combination of potatoes, bacon, cheese and herbs makes for a delicious flavor.
- It’s easy to customize with your favorite toppings.
- It’s a great way to use up leftover potatoes.
- It’s a great make-ahead dish that can be quickly reheated before serving.
- It’s a great way to get kids to eat their vegetables.
Pioneer Woman Baked Potato Salad Ingredients
- Potatoes (russet or Yukon Gold are recommended)
- Salt
- Black pepper
- Vegetable oil or canola oil
- Bacon
- Mayonnaise
- Sour cream
- Dijon mustard
- Garlic powder
- Onion powder
- Green onions
- Paprika
- Hard-boiled eggs (optional)
- Fresh parsley or chives (optional, for garnish)
How To Make Pioneer Woman Baked Potato Salad
- Preheat your oven to 375 degrees F (190 degrees C).
- Rinse and dry your potatoes, then poke them all over with a fork.
- Brush the potatoes with oil and season with salt and pepper.
- Place them on a baking sheet and bake for 45 minutes to 1 hour, or until tender.
- While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and chop.
- In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, garlic powder, onion powder, and a pinch of salt and pepper.
- Once the potatoes are done, let them cool slightly. Once they’re cool enough to handle, cut them into bite-sized pieces and add them to the bowl with the dressing.
- Add the bacon, green onions, and paprika to the bowl and stir everything together.
- If desired, you can also add hard-boiled eggs to the salad and mix them in.
- Serve the salad chilled or at room temperature, garnished with fresh parsley or chives if desired.
How To Store Baked Potato Salad
- In The Fridge: Cover the bowl or container with plastic wrap or aluminum foil and place it in the refrigerator. The salad will last for 3-4 days in the fridge if stored properly.
- In The Freezer: Place the salad in an airtight container or plastic freezer bag and place it in the freezer. It’s best to freeze the salad before adding the hard-boiled eggs, as they can become rubbery when frozen and thawed. The salad will last up to 2 months in the freezer.
Can I Make Baked Potato Salad Ahead Of Time
Yes, you can make baked potato salad ahead of time. It is best to make the salad at least an hour ahead of time to allow the flavors to blend. If making the salad a day before serving, store it in an airtight container in the refrigerator.
How To Thaw Frozen Baked Potato Salad
- In the refrigerator: This is the best method for thawing frozen potato salad. Simply place the container of salad in the refrigerator and let it thaw overnight. This method ensures that the salad thaws evenly and maintains its texture and flavor.
- In the microwave: If you need to thaw the salad quickly, you can use the microwave. Place the frozen salad in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Microwave the salad on the defrost setting for 1-2 minutes, then stir the salad and continue to microwave in 30-second intervals, stirring after each interval, until the salad is thawed. Be careful not to overheat the salad, as this can cause the ingredients to become mushy and alter the taste and texture of the salad.
It’s important to note that thawed potato salad should be eaten within 24 hours of thawing to ensure food safety.
Note: If you thawed your salad in the microwave, it’s best to let it sit for a few minutes in the refrigerator to cool down before serving.
How To Reheat Baked Potato Salad
- In the Oven: Preheat your oven to 350 degrees F (175 degrees C). Place the potato salad in an oven-safe dish and cover it with aluminum foil. Heat it in the oven for 10-15 minutes or until it is heated through.
- In the Microwave: Place the potato salad in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat the salad on high for 1-2 minutes, then stir and continue to heat in 30-second intervals, stirring after each interval, until the salad is heated through.
- In the Air Fryer: Preheat the air fryer to 350 degrees F (175 degrees C). Place the potato salad in the air fryer and heat it for 3-5 minutes, or until heated through.
- In the Stove: Place the potato salad in a saucepan over medium heat. Stir the salad occasionally until it is heated through.
Note: If reheating in the oven or air fryer, it’s best to add a little bit of mayonnaise or sour cream to help rehydrate the salad.
What To Serve With Baked Potato Salad
- Grilled meats: Baked Potato Salad pairs well with grilled meats such as steak, chicken, or pork chops. The smoky flavor of the grilled meat complements the creamy and rich flavors of the salad.
- Fish: This salad also goes well with fish such as salmon or tilapia. The light and flaky texture of the fish pairs well with the hearty and creamy potato salad.
- Barbecue: This salad is a great side dish for any barbecue, whether it’s burgers, hot dogs, or ribs. The smoky and rich flavors of the barbecue meats pair well with the creamy and savory flavors of the potato salad.
- Sandwiches: This salad is great to serve alongside sandwiches like grilled cheese, BLT or Reuben sandwiches.
- Casseroles: Baked Potato Salad can be served as a side dish with casseroles like chicken pot pie or lasagna.
- Soups: This salad can be served as a side dish for soups like chili or chicken noodle soup.
Recipe Variations
- Mustard Potato Salad: Add 1-2 tablespoons of Dijon mustard or yellow mustard to the dressing for a tangy and zesty flavor.
- Ranch Potato Salad: Add 1-2 tablespoons of ranch dressing mix to the dressing for a creamy and herb-y flavor.
- Cheddar Potato Salad: Add 1/2 cup of shredded cheddar cheese to the salad for a cheesy and rich flavor.
- Jalapeno Potato Salad: Add 1-2 diced jalapenos to the salad for a spicy kick.
- Caprese Potato Salad: Add 1 cup of diced tomatoes and 1 cup of fresh mozzarella balls to the salad for a Caprese-style potato salad.
- Greek Potato Salad: Add 1 cup of chopped cucumbers, 1/2 cup of chopped Kalamata olives and 1/4 cup of crumbled feta cheese to the salad for a Greek-style potato salad.
- Southwestern Potato Salad: Add 1 cup of corn kernels, 1 diced red pepper and 1 diced jalapeno to the salad for a Southwestern-style potato salad.
- Curry Potato Salad: Add 1-2 tablespoons of curry powder to the dressing for a flavorful and exotic twist.
Vegan, keto, and gluten-free version of Baked Potato Salad
- Vegan Baked Potato Salad: Replace the mayonnaise and sour cream with vegan alternatives, such as vegan mayo and vegan sour cream, and use a plant-based bacon alternative or omit it. This version is suitable for those following a vegan diet.
- Keto Baked Potato Salad: Replace the potatoes with cauliflower florets, and use a keto-friendly mayonnaise alternative and a keto-friendly bacon alternative. This version is suitable for those following a ketogenic diet.
- Gluten-Free Baked Potato Salad: Use gluten-free alternatives for any ingredients that contain gluten such as gluten-free mayonnaise, gluten-free bacon or gluten-free mustard. This version is suitable for those with gluten sensitivity or celiac disease.
Recipe Substitutes
- Potatoes: You can use sweet potatoes or yams instead of russet or Yukon Gold potatoes.
- Bacon: you can use turkey bacon, vegan bacon, or sausage as a substitute.
- Mayonnaise: You can use sour cream, Greek yogurt, or a combination of olive oil and lemon juice as a substitute.
- Sour Cream: You can use Greek yogurt, crème fraiche, or a combination of mayonnaise and buttermilk as a substitute.
- Dijon Mustard: You can use regular yellow mustard, spicy brown mustard, or whole-grain mustard as a substitute.
- Green Onions: You can use diced onions, chives, or diced shallots as a substitute.
- Paprika: You can use smoked paprika, cayenne pepper, or chili powder as a substitute for a spicier version.
- Hard-boiled eggs: You can use diced cooked chicken, diced cooked ham, or diced cooked shrimp as a substitute.
Other Dressings To Use
- Sour cream and chives dressing: Mix sour cream, chopped chives, and a little bit of lemon juice to create a tangy and flavorful dressing.
- Ranch dressing: Use store-bought or homemade ranch dressing to add a creamy and herbaceous flavor to the potato salad.
- Blue cheese dressing: Mix blue cheese crumbles with mayonnaise, sour cream, and a bit of milk or buttermilk to create a tangy and creamy dressing.
- Mustard vinaigrette: Whisk together Dijon mustard, apple cider vinegar, olive oil, sugar, and a bit of salt and pepper to create a tangy and zesty dressing.
- Avocado dressing: Mix mashed avocado with a bit of sour cream, lime juice, cilantro, and garlic to create a creamy and flavorful dressing.
What Kind Of Potato Should I Use In This Baked Potato Salad
It really depends on your preference. Russet potatoes tend to be the most popular choice for baked potato salads, as they are fairly large and have a fluffy texture when cooked. However, red potatoes are also a good option, as they hold their shape well and have a lower starch content. Whichever potato you choose, it is important to make sure it is cooked through before adding it to the salad.
Can I Use Russet Potatoes For Baking
Yes, russet potatoes are a great choice for baking. They have a high starch content, which makes them perfect for baking. They can be used in many recipes, from mashed potatoes to baked potato wedges.
Do I Have To Wrap The Baked Potatoes In Foil
No, you do not have to wrap the baked potatoes in foil. However, wrapping them in foil can help to keep them warm and also can help to make them cook faster.
Can Baked Potato Salad Be Served Warm
Yes, baked potato salad can be served warm. It is usually served at room temperature, but can be served warm if desired.
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Pioneer Woman Baked Potato Salad Nutrition Facts
Here is an approximation of the nutrition facts for a medium-sized (173g) plain baked potato with the skin on:
- Calories: 130
- Fat: 0.2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 24mg
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Vitamin C: 45%
- Vitamin B6: 20%
- Potassium: 27%
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 130
- % Daily Value *
- Total Fat 0.2g1%
- Sodium 24mg1%
- Total Carbohydrate 29g10%
- Dietary Fiber 3g12%
- Protein 4g8%
- Vitamin C 45 mg
- Vitamin B6 20 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
