Make Mcalister’s Potato Salad Recipe Like A Pro
This Mcalister’s Potato Salad Recipe is a creamy, deli-style side made with tender russet potatoes, mayonnaise, mustard, chopped celery, onion, and eggs. It’s an easy, homemade version of the classic Mcalister’s potato salad, perfect for potlucks, cookouts, or everyday meals.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Peel And Dice: Start by peeling the potatoes and cutting them into bite-sized cubes
- 2
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
- 3
Drain And Cool: Drain the potatoes and let them cool completely
- 4
Mix The Base: In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, and sugar. Mix well until smooth
- 5
Add Veggies And Eggs: Stir in the chopped celery, onion, and hard-boiled eggs
- 6
Mix Everything: Gently fold the cooled potatoes into the dressing mixture. Be careful not to mash the potatoes
- 7
Season: Add salt and black pepper to taste. Mix everything until the potatoes are well coated
- 8
Refrigerate: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld
- 9
Garnish: Before serving, sprinkle paprika on top and garnish with fresh parsley if desired.