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Pioneer Woman Mashed Potato Salad

Pioneer Woman Mashed Potato Salad - recipe card
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A creamy, comforting twist on classic potato salad, where fluffy mashed potatoes are transformed into a cold, tangy salad with crisp vegetables and a rich dressing. This dish offers the best of both worlds—silky smooth texture with pops of crunch from celery and red onion, all seasoned with a hint of mustard and fresh dill.

Ingredients

Scale
  • 2 lb russet potatoes, peeled and cut into 1-inch cubes
  • 1 tbsp kosher salt, for boiling water
  • 1/2 cup full-fat Greek yogurt
  • 1/3 cup mayonnaise (preferably Hellmann’s or Duke’s)
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper, freshly ground
  • 1/2 cup celery, finely diced (about 1 large stalk)
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh dill, chopped, plus more for garnish

Instructions

  1. Place the peeled and cubed potatoes in a large pot. Add enough cool water to cover by 2 inches. Add the 1 tbsp kosher salt—this seasons the potatoes from within as they cook.
  2. Set the pot over high heat and bring to a boil. Once boiling, reduce to a rolling simmer (medium-high heat) and cook for 12-15 minutes, or until the potatoes are fork-tender: a knife pierces through with no resistance but the cubes still hold their shape. Avoid overcooking, which makes them waterlogged.
  3. While the potatoes cook, prepare the dressing. In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, fine sea salt, and black pepper until smooth and creamy. Set aside.
  4. Drain the potatoes in a colander and spread them onto a large baking sheet in a single layer. Let them cool for 10 minutes—this releases excess steam and prevents a gummy texture.
  5. Transfer the warm potatoes to the bowl with the dressing. Use a potato masher or a fork to mash them to your desired consistency. For a smoother salad, mash thoroughly; for a chunkier texture, leave some lumps.
  6. Fold in the celery, red onion, and fresh dill with a spatula until evenly distributed throughout the mashed potatoes. Taste and adjust seasoning with additional salt or pepper if needed.
  7. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, or up to 3 days. Chilling allows the flavors to meld and the salad to firm up to a spreadable consistency.
  8. Before serving, give the salad a good stir. If it seems too thick, loosen it with a tablespoon of milk or extra yogurt. Garnish with extra chopped dill and a sprinkle of black pepper on top.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Do not freeze as the texture will become watery and grainy upon thawing. Reheating: This salad is meant to be served cold. If desired, bring to room temperature for 15 minutes before serving, but do not microwave. Make-ahead: Prepare up to 2 days in advance—the flavors improve overnight. For a lighter version, substitute half the mayonnaise with additional Greek yogurt.

Nutrition

Keywords: mashed potato salad, pioneer woman, potato salad, creamy potato salad, cold potato salad, side dish, summer picnic, barbecue side, vegetarian, no bacon, easy potato salad, make ahead

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-mashed-potato-salad-recipe/