McAlister Potato Salad Recipe
McAlister Potato Salad Recipe brings restaurant-quality flavor straight to your kitchen.
Equipment
- Large pot for boiling
- Colander for draining
- Sharp knife for cutting
- Cutting Board
- Large Mixing Bowl
- Measuring cups and spoons
- Potato masher (optional)
Ingredients
- 3 pounds red potatoes cubed
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 3 hard-boiled eggs chopped
- 1/2 cup celery diced
- 1/4 cup sweet onion minced
- 2 tablespoons fresh dill
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
Instructions
- Wash and cube potatoes into bite-sized pieces.
- Boil water in large pot over high heat.
- Add cubed potatoes to boiling water carefully.
- Cook for 12-15 minutes until fork-tender.
- Drain potatoes and let them cool completely.
- Mix mayo and mustard in large bowl.
- Add chopped eggs, celery, and onion pieces.
- Stir in fresh dill, salt, and pepper.
- Add vinegar and mix everything gently together.
- Fold in cooled potatoes without breaking them.
- Refrigerate for 2 hours before serving cold.
Notes
- Red potatoes hold their shape better than russets in this McAlister's Potato Salad Recipe.
- Mushy potatoes ruin the texture completely.
- Hot potatoes will make the mayo separate.
- Add salt to warm potatoes for better flavor absorption.
- This tastes better after sitting overnight in the refrigerator.