Hello, friends! Naznin here, ready to share my version of the McAlister’s Potato Salad Recipe.
This dish is known for its creamy texture and tangy flavor, making it a staple at any gathering.
Whether you’re hosting a barbecue or a family dinner, this potato salad is sure to impress. Let’s get cooking!
McAlister’s Potato Salad Recipe
Recipe Overview
- Course: Side Dish
- Cuisine: American
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Yield: 6 servings
- Calories Per Serving: 250
Ingredients
- 6 medium russet potatoes
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion
- 3 hard-boiled eggs, chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (for garnish)
- Fresh parsley (for garnish, optional)
Instructions
Step 1: Prepare The Potatoes
- Peel And Dice: Start by peeling the potatoes and cutting them into bite-sized cubes.
- Boil The Potatoes: Place the diced potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Cook for about 10-15 minutes until the potatoes are tender but not mushy.
- Drain And Cool: Drain the potatoes and let them cool completely.
Step 2: Prepare The Dressing
- Mix The Base: In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, and sugar. Mix well until smooth.
- Add Veggies And Eggs: Stir in the chopped celery, onion, and hard-boiled eggs.
Step 3: Combine And Season
- Mix Everything: Gently fold the cooled potatoes into the dressing mixture. Be careful not to mash the potatoes.
- Season: Add salt and black pepper to taste. Mix everything until the potatoes are well coated.
Step 4: Chill And Serve
- Refrigerate: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Garnish: Before serving, sprinkle paprika on top and garnish with fresh parsley if desired.
Tips For Perfection
- Choose The Right Potatoes: Russet potatoes work best for this recipe because they hold their shape well after boiling.
- Cool Completely: Make sure the potatoes are completely cool before mixing them with the dressing to avoid a mushy texture.
- Adjust To Taste: Feel free to adjust the seasoning to your liking. You can add more vinegar for extra tang or more mustard for a bit more zing.
Customization Options
Adding Protein: For an extra boost of protein, consider adding cooked and crumbled bacon, diced ham, or grilled chicken.
Incorporating Veggies: Add a variety of vegetables such as chopped bell peppers, peas, or corn to give your potato salad more color and crunch.
Serving Suggestions
Pairing With Main Dishes: McAlister’s potato salad pairs well with a variety of main dishes, including grilled meats, sandwiches, and barbecue.
Ideal Occasions For Serving: This potato salad is perfect for picnics, potlucks, and family gatherings. It’s also a great side dish for holiday meals.
Storing Potato Salad
Refrigeration Tips: Store the potato salad in an airtight container and refrigerate it. It will stay fresh for up to 3 days.
Shelf Life: For best results, consume the potato salad within 24 hours of making it. This guarantees the optimal flavor and texture.
Health Benefits
Potatoes are an excellent source of dietary fiber, potassium, and vitamins C and B6. This salad also includes eggs, which provide protein and essential amino acids.
By using mayonnaise in moderation, you can enjoy this dish as part of a balanced diet.
I hope you enjoy making and eating this delightful McAlister’s Potato Salad Recipe as much as I do. Don’t forget to share your experience and any variations you try in the comments below. Happy cooking!
Make Mcalister’s Potato Salad Recipe Like A Pro
Ingredients
- 6 medium russet potatoes
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion
- 3 hard-boiled eggs chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika for garnish
- Fresh parsley for garnish, optional
Instructions
Step 1: Prepare The Potatoes
- Peel And Dice: Start by peeling the potatoes and cutting them into bite-sized cubes.
- Boil The Potatoes: Place the diced potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Cook for about 10-15 minutes until the potatoes are tender but not mushy.
- Drain And Cool: Drain the potatoes and let them cool completely.
Step 2: Prepare The Dressing
- Mix The Base: In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, and sugar. Mix well until smooth.
- Add Veggies And Eggs: Stir in the chopped celery, onion, and hard-boiled eggs.
Step 3: Combine And Season
- Mix Everything: Gently fold the cooled potatoes into the dressing mixture. Be careful not to mash the potatoes.
- Season: Add salt and black pepper to taste. Mix everything until the potatoes are well coated.
Step 4: Chill And Serve
- Refrigerate: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Garnish: Before serving, sprinkle paprika on top and garnish with fresh parsley if desired.
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