Copycat McAlister's Deli Potato Salad
Easily my new favorite potato salad.
Servings 8
Calories 282kcal
Equipment
Ingredients
- 3 medium Russet potatoes unpeeled
- 1 tablespoon apple cider vinegar
- 2 tablespoons dried parsley
- ½ tablespoon dried celery flakes
- 1 medium red onion minced
- 2 tablespoons dill pickle relish
- 2 tablespoons sweet pickle relish
- 1 tablespoon prepared mustard
- 2 tablespoons sugar
- 1 cup mayonnaise you might need more
- 1 pinch celery salt
- kosher salt
- freshly ground black pepper
- paprika for garnish
Instructions
- Preheat oven to 400 F.
- Poke a few holes in each potato with a sharp knife.
- Bake for 40-60 minutes, or until done as desired. Cooking time depends on the size of the potatoes and how much 'crunch' you want to your salad. I use a bamboo skewer to test for doneness.
- Remove potatoes from oven and let cool.
- Meanwhile, in a small bowl, combine the vinegar, dried parsley and celery flakes. Set aside to let the dried herbs rehydrate, stirring every 5 minutes or so.
- In a medium bowl combine the red onion, relishes and sugar.
- Peel the potatoes.
- Chop potatoes into cubes and add to the bowl containing the onion mixture.
- Gently toss the potatoes to coat.
- Gently stir in the vinegar and dried herb mixture.
- Add half of the mayonnaise and stir. If you want a creamier salad add more mayonnaise.
- Sprinkle with the celery salt.
- Taste and add salt and pepper to taste. If you want, also add more celery salt but be careful. It's strong stuff and can quickly overwhelm the salad. I happen to like it so I added more.
- Cover bowl and refrigerate at least 2 hours.
- Serve salad sprinkled lightly with paprika.
Notes
Give the salad a gentle stir before serving.
Nutrition
Calories: 282kcal | Carbohydrates: 22g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 283mg | Potassium: 386mg | Fiber: 2g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg