McAlister's Deli Potato Salad Recipe (2024)

FAQs

Does Mcalister's potato salad have egg? ›

Southern style potato salad with chunks of potatoes blanketed with our creamy mustard and egg dressing.

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients.

The addition of a sweet element, like sugar or any sweetener, should also be enough to neutralize the extra vinegar, but if the flavor is still off, use a pinch of baking soda. If all else fails, adding more potatoes is an option.

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Potato salad is generally served cold or at room temperature. Ingredients often include mayonnaise or a comparable substitute (such as yogurt or sour cream), herbs, and raw vegetables (such as onion and celery).

In terms of food safety, potatoes are what's known as a low-acid food. This means that there isn't enough acid naturally present in the food item to inhibit the growth of bacteria. Left in the right temperature range, cooked spuds are a breeding ground for potentially harmful bacteria.

Forgetting To Salt The Water

Just as you would with pasta, seasoning the water is the only way to flavor the potatoes themselves. The vegetable absorbs the water it's cooked in, so if you just boil them in unseasoned water, you'll end up with tasteless taters that no amount of mayo, herbs, or bacon bits can help.

In fact, it's the potatoes that are more likely to go bad. The bacteria usually responsible for spoiled potato salad are found in soil and dust, and they thrive on starchy foods like potatoes.

If you have added too much vinegar to a recipe, you can try adding a bit of sugar or honey to help balance the acidity. You could also try diluting the vinegar by adding more of the other ingredients in the recipe.

What if I put too much mayo in my potato salad? ›

If you have added too much mayo to your potato salad, you can fix it by adding more of the other ingredients to balance out the flavor. You can add more boiled potatoes, hard-boiled eggs, diced pickles, onions, celery, or mustard.

The addition of a sweet element should be enough to neutralize the extra vinegar, but if the flavor is still off, Taste of Home recommends using baking soda. Baking soda has the effect of making vinegar more alkaline, and all you need is a pinch of it — too much of it will contribute to an unpleasant taste.

There's no reason at all, so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

POTATOES, MAYONNAISE (SOYBEAN OIL, WATER, EGG YOLKS, VINEGAR, SALT), SUGAR, ONION, WATER, APPLE CIDER VINEGAR, SALT, VINEGAR, MODIFIED CORN STARCH, ONION POWDER, SODIUM BENZOATE (PRESERVATIVE), POTASSIUM SORBATE (PRESERVATIVE).

Traditional potato salad is usually dairy-free, but some variations may include dairy ingredients, such as sour cream or mayonnaise. Additionally, some recipes may call for the addition of cheese or dairy dressings. It's always best to check the ingredients or recipe for any dairy product.

How do you make an egg salad sandwich? Just chop up some hard boiled eggs, add a little chopped celery for crunch, some green onions or chives for the green factor, a dash of salt and pepper for seasoning, and a spoonful of mayonnaise to bind everything together. Easy!

Cut potatoes into cubes. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs.