Pioneer Woman Hash Brown Potato Salad
This salad is hearty, creamy, and full of texture. Instead of chunks of boiled potatoes, you get crispy hash browns that absorb the dressing beautifully. Combined with mayonnaise, mustard, celery, onion, and herbs, this salad tastes like a comfort-food classic with a modern upgrade.
- Prep Time: 15
- Chilling Time: 60
- Cook Time: 10
- Total Time: 1 hour 25 minutes
- Yield: 6 1x
- Category: Salad
- Method: Skillet + Chilled
- Cuisine: American
Ingredients
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1 (30 oz) bag frozen shredded hash browns (thawed)
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1 cup mayonnaise
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2 tbsp yellow mustard (or Dijon)
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3 boiled eggs, chopped
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2 celery stalks, finely diced
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½ cup red onion, finely chopped
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½ cup dill pickles, chopped (optional)
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1 tbsp apple cider vinegar
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½ tsp paprika (plus more for garnish)
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½ tsp garlic powder
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Salt and pepper to taste
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Fresh parsley or chives for garnish
Instructions
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Cook the hash browns: In a skillet, cook thawed hash browns in a little oil until golden and crispy, then let them cool. (You can also use thawed, uncooked hash browns if you prefer a softer salad.)
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Prepare the dressing: In a large bowl, combine mayonnaise, mustard, vinegar, garlic powder, paprika, salt, and pepper. Mix until smooth.
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Add mix-ins: Fold in celery, onion, pickles, and chopped boiled eggs.
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Stir in potatoes: Gently fold the cooled hash browns into the dressing mixture until evenly coated.
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Chill the salad: Cover and refrigerate for at least 1 hour to let flavors meld.
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Serve with garnish: Sprinkle with paprika and fresh parsley or chives before serving.