Recipes

[happycat]

Does anyone have a recipe for McAlister's potato salad?

Or a great recipe for potato salad?

TIA

[trixie68]

i am new to this so bear with me---get compliments every time for my potato salad. in fact my kid (in their 50's) will not eat any other p.salad nor will i!!!!

i only use new or yukon gold potatoes as they do not crumble into mush.for about 6 to 8 potaoes i use 6 eggs,sweet onion,sweet and dill pickles with a trickle of sweet p. juice drip into salad-just a few drips.i have always used miracle whip but mayo is o.k.i guess. hope you like this!!

[Scooby Doo]

http://www.recipelink.com/msgbrd/board_14/2010/NOV/35720.html

[luv-the-Q]

@trixie68 I make mine the same as yours, except I don't use dill pickles.  It's simple and tastes wonderful.  

[Scooby Doo]

I've made potato salad so many times, but I don't have an actual recipe.  But this is how I do it.

Cook how ever many red or gold potatoes you  need in salted water until done but not mushy.

My kids don't like raw onions, so I cut up an onion and cook it with the potatoes to get the flavor.

I combine about 1/2 cup mayo and 1/2 cup miracle whip, 1 tea yellow mustard, 1 tea vinegar, 1/4 tea white pepper, and salt to taste, and a couple of Tab milk to thin it out.

Cut up the potatoes while lukewarm, add celery and pickles(dill).  I like lots of boiled eggs.

Pour the mayo mix over the potatoes before they get cold.  This will allow the potatoes to absorb the mixture and not just lay on top.  I put the potatoes in the fridge  for a while, then I put more mayo mixture on them before serving.

[GenXmuse]

Here's the recipe for Mcalister's Potato Salad

Ingredients:

3 medium baking potatoes
One medium red onion
2 Tablespoons dried parley
1/2 Tablespoon dried minced celery flakes
1/2 teaspoon celery salt
2 Tablespoons mustard (You can reduce this to 1 Tablespoon if desired to be more like McAlister's.)
2 Tablespoons sugar
2 Tablespoons apple cider vinegar
2 Tablespoons chopped dill pickles (or dill relish)
2 Tablespoons chopped sweet pickles ( or sweet pickle relish)
1 1/2 to 2 cups mayonnaise
Salt and pepper
Directions:

Bake the three potatoes in the microwave as though you normally bake potatoes. Remove them, and wrap them in foil to cool.
While the potatoes are cooling, mix the vinegar, parsley and celery flakes to allow them to hydrate.
Remove the peeling with your fingers, and chop the potatoes into cubes. This is not an exact thing, and after mixing, they will be mushed anyway.
Chop the onion and add to the potatoes.
Add the pickles and mustard and mix well.
Add the vinegar mixture, and mix again.
Add the mayonnaise gradually, stirring to determine how much mayonnaise is desired.
Season to taste, and sprinkle with a little paprika. Be quite careful with the celery salt because it can quickly overpower a dish.
Chill.

[happycat]

Trixie, Scooby Doo and Bonanzajellybean,

Thank you all very much

I can't wait to try some of these out, this weekend, if not before. YUMM!

[rrpell]

Back in 1993, I copied this potato salad recipe from "Gourmet" magazine. I have been making it ever since.  I love all kinds of potato salads, ones made with mayo and ones made with oil and vinegar.   However, when I think of "great" potato salad, this is the one that comes to mind. 

POTATO SALAD WITH BOILED DRESSING

4 lbs boiling potatoes

For the marinade:

1 1/2 teaspoons salt

1 teaspoon English style dry mustard

1/2 teaspoon freshly ground black pepper

1/8 teaspoon cayenne

1/4 cup cider vinegar

1/2 cup vegetable oil

1/2 cup chopped scallions

For the dressing:

1 Tablespoon all-purpose flour

2 Tablespoons sugar

1 teaspoon salt

1 1/4 cups milk

3 large egg yolks

1/4 cider vinegar

1 Tablespoon Dijon-style mustard

3 Tablespoons unsalted butter

1 cup chopped celery 

3  hard boiled large eggs, chopped

1/2 cup sliced radishes

In a kettle of boiling salted water simmer the potatoes for 30-35 minutes, or until they are tender, drain them, and peel them.  Let the potatoes cool and slice them 1/4 inch thick.

Make the marinade:  in a large bowl whisk together the salt, the dry mustard, the black pepper, the cayenne, the vinegar, the oil and the scallions.

Add the potatoes to the marinade, toss the mixture gently, and chill it, covered, for 2 hours.

Make the dressing:  in a small heavy saucepan, whisk together the flour, the sugar, and the salt.  Over moderate heat, whisk in the milk until mixture is smooth. In a bowl whisk together the egg yolks and add the milk mixture in a stream, whisking, and return mixture   to the pan.  Add the vinegar and Dijon mustard and cook until it starts to boil. Remove pan from heat and whisk in the butter.  Let the dressing cool completely and chill it, covered, for 1 hour.

Add the dressing to the potatoes, toss the salad gently and top with the celery, the eggs and the radishes.  

Serves 6-8.

[DiAnne]

@rrpell

That sounds interesting.  May have to give it a try.  What are boiling potatoes?  

[rrpell]

@DiAnne  Oh... those light skinned, waxy potatoes.    I think when this recipe was published there were baking potatoes and boiling potatoes.  Nowadays, we have quite a variety from which to choose.   I also like using red skinned as I find they have a nice texture for potato salad.