The Pioneer Woman Tasty Kitchen
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Easy Amazing Potato Salad

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Level: Easy

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Description

No summer BBQ is complete without a heaping mound of delicious potato salad sitting next to whatever Uncle Jack has been endlessly fiddling with on the grill for the past two hours. This recipe combines great fresh flavors, good balance, and fantastic texture, all while avoiding the heaviness that many potato salads suffer from. This is a great dish to take to a BBQ or potluck since it can be made ahead of serving time.

Ingredients

  • 3 pounds Russet Potatoes
  • 2  Hard Boiled Eggs, Chopped
  • Smoked Paprika For Garnish
  • FOR THE DRESSING:
  • ½ cups Sour Cream
  • ¼ cups Mayonnaise
  • 2  Green Onions, White And Light Green Parts Minced (Dark Green Parts Chopped For Garnish)
  • 1 Tablespoon Kosher Salt
  • 1 teaspoon Dried Oregano
  • ½ teaspoons Freshly Ground Black Pepper
  • 2 Tablespoons Chopped Fresh Parsley
  • ½ teaspoons Garlic Powder
  • ¼ cups Sliced Red Onion

Preparation

Prepare 4 bowls. Place raw potatoes in one bowl. Place eggs in a second bowl large enough to hold the finished potato salad. In a third bowl, combine dressing ingredients, using the white and light green parts of the scallions. In a fourth bowl, add the chopped dark green parts of the scallions.

Fill a 6-quart stockpot with about 4 quarts of water to a boil over medium high heat. Once pot is at a rolling boil, dump raw potatoes in carefully. After adding potatoes, the boil will slow down, but should return after about 5 minutes. Once it returns to a boil, boil for an additional 9 minutes (14 minutes in the pot all together), then pour into a colander. Allow potatoes to cool in the strainer, gently moving them around to dissipate the heat every few minutes.

Once the potatoes are fairly well cooled, add to the bowl with the eggs. Add dressing and gently mix.

If you’re serving the potato salad in a different bowl, transfer it now. Top potato salad with a couple of dashes of smoked paprika, then garnish with chopped green onions.

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