Pioneer Woman Potato Salad with Frozen Potatoes Recipe

This creamy and convenient Pioneer Woman Potato Salad with Frozen Potatoes is the ultimate shortcut for a classic side dish. It is made with a bag of frozen diced hash browns, chopped hard-boiled eggs, crisp celery, and Ree Drummond’s signature tangy mustard-mayo dressing. The result is a rich, savory salad with perfectly tender potato chunks without the hassle of peeling, chopping, or boiling raw potatoes for hours. It is perfect for last-minute potlucks, picnics, or busy weeknight barbecues.

Try More Recipes:

• Pioneer Woman Scalloped Corn
• Pioneer Woman Roasted Parmesan Potatoes
• Pioneer Woman Roasted Brussel Sprouts and Sweet Potatoes Recipe

🧡 Why You Will Love This Potato Salad with Frozen Potatoes Recipe:

• It is incredibly fast. By using frozen diced hash brown potatoes, you skip the tedious peeling, chopping, and boiling steps entirely.
• The texture is perfect. Frozen potatoes are designed to hold their shape, so you avoid the dreaded “mushy potato” salad that happens with overboiled spuds.
• It is rich and creamy. The dressing combines mayonnaise, mustard, and pickles for that classic tangy, savory profile Ree Drummond is famous for.
• It is a potluck hero. Because it comes together in minutes and tastes even better after sitting in the fridge, it is the ultimate stress-free dish for barbecues and picnics.

🍠 Pioneer Woman Potato Salad Ingredients

• 1 bag (30-32 oz) frozen diced hash brown potatoes (country style, not shredded)
• 1 cup mayonnaise (Best Foods or Hellmann’s is preferred)
• 4 tablespoons yellow mustard
• 6 hard-boiled eggs, peeled and chopped
• 4 stalks celery, diced finely
• 1/2 medium red onion, diced finely (or 4 green onions, sliced)
• 1/3 cup sweet pickle relish (or diced sweet pickles)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 dash paprika, for garnish

🍛 How To Make Pioneer Woman Potato Salad with Frozen Potatoes

1. Boil the potatoes by placing the frozen diced hash browns in a large pot of salted boiling water and cooking for 8–10 minutes until just tender.
2. Drain the potatoes thoroughly in a colander and spread them out on a baking sheet to cool completely and let excess steam escape.
3. Mix the dressing in a large bowl by whisking together the mayonnaise, yellow mustard, salt, and pepper until smooth.
4. Add the mix-ins including the chopped eggs, celery, red onion, and sweet pickle relish to the bowl with the dressing.
5. Fold in the potatoes gently once they are cool, ensuring every cube is coated in the creamy sauce without mashing them too much.
6. Chill the salad in the refrigerator for at least 2 hours to allow the flavors to meld together before serving.
7. Garnish the dish with a sprinkle of paprika or extra sliced green onions right before bringing it to the table.

💡 Recipe Tips

• Watch the cook time. Frozen potatoes cook much faster than raw ones; test them at the 8-minute mark so they don’t turn into mashed potatoes.
• Cool completely. If you toss hot potatoes into the mayonnaise dressing, the oil will separate and the salad will become greasy.
• Mash a few. For a creamier texture similar to Ree’s style, slightly mash about 1/4 cup of the potato cubes into the dressing before mixing in the rest.
• Taste test. Frozen potatoes can be bland, so taste the salad after mixing and add more salt or a splash of pickle juice if it needs more zing.

🍔 What To Serve With Potato Salad?

This rich Potato Salad needs a savory main to balance it out serve it alongside juicy grilled hamburgers or barbecue chicken thighs a tall glass of iced sweet tea completes the Southern-style meal.

🎚 How To Store Leftovers Potato Salad?

• Refrigerate: Store in an airtight container in the refrigerator for up to 3–4 days.
• Do Not Freeze: Freezing is not recommended as the mayonnaise will separate and the potatoes will become grainy upon thawing.

🥵 How To Reheat Leftovers Potato Salad?

Room Temperature (Best Method): Take the salad out of the fridge 30 minutes before serving. This takes the chill off without melting the creamy dressing or causing the mayonnaise to separate.

• Microwave (Gentle): Place a portion in a microwave-safe bowl and heat on 50% power for 30-second intervals, stirring gently in between, until just warm. Do not overheat, or the oil will separate.
• Stovetop: Place the salad in a saucepan over low heat. Add a teaspoon of water or broth to prevent sticking and stir frequently until warmed through.

FAQs

Try More Recipes:

• Pioneer Woman Sweet Potato Casserole
• Pioneer Woman Pull Apart Cheese Bread
• Pioneer Woman Sausage Stuffing Recipe

Potato Salad Nutrition Facts

• Calories: 340 kcal
• Total Fat: 22g
• Saturated Fat: 3.5g
• Cholesterol: 195mg
• Sodium: 680mg
• Total Carbohydrate: 28g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 7g

Pioneer Woman Potato Salad with Frozen Potatoes Recipe

Recipe by Imen DridiCourse: Sides, SaladsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

340

kcal

Total time

1

hour 

10

minutes

A brilliant shortcut version of the Pioneer Woman Potato Salad using frozen diced potatoes. Creamy, tangy, and loaded with eggs and pickles. Perfect for quick entertaining.

Ingredients

• 1 bag (30-32 oz) frozen diced hash brown potatoes (country style, not shredded)

• 1 cup mayonnaise (Best Foods or Hellmann’s is preferred)

• 4 tablespoons yellow mustard

• 6 hard-boiled eggs, peeled and chopped

• 4 stalks celery, diced finely

• 1/2 medium red onion, diced finely (or 4 green onions, sliced)

• 1/3 cup sweet pickle relish (or diced sweet pickles)

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 dash paprika, for garnish

Directions

• Boil the potatoes by placing the frozen diced hash browns in a large pot of salted boiling water and cooking for 8–10 minutes until just tender.
• Drain the potatoes thoroughly in a colander and spread them out on a baking sheet to cool completely and let excess steam escape.
• Mix the dressing in a large bowl by whisking together the mayonnaise, yellow mustard, salt, and pepper until smooth.
• Add the mix-ins including the chopped eggs, celery, red onion, and sweet pickle relish to the bowl with the dressing.
• Fold in the potatoes gently once they are cool, ensuring every cube is coated in the creamy sauce without mashing them too much.
• Chill the salad in the refrigerator for at least 2 hours to allow the flavors to meld together before serving.
• Garnish the dish with a sprinkle of paprika or extra sliced green onions right before bringing it to the table.

Notes

• Watch the cook time. Frozen potatoes cook much faster than raw ones; test them at the 8-minute mark so they don’t turn into mashed potatoes.
  Cool completely. If you toss hot potatoes into the mayonnaise dressing, the oil will separate and the salad will become greasy.
  Mash a few. For a creamier texture similar to Ree’s style, slightly mash about 1/4 cup of the potato cubes into the dressing before mixing in the rest.
  Taste test. Frozen potatoes can be bland, so taste the salad after mixing and add more salt or a splash of pickle juice if it needs more zing.