McAlister’s-Style Potato Salad Recipe: Classic Deli Potato Salad

I enjoy many dishes from McAlister’s—like their Broccoli and Cheddar soup and the McAlister’s Club—but one side stands out: their rich, silky potato salad. This is my from-scratch copycat of McAlister’s potato salad made following the restaurant’s method. The dressing, built from mayonnaise, chopped hard-boiled eggs, and yellow mustard, gives the salad its signature creaminess and tang.

For the potatoes, choose a waxy variety such as red potatoes so the pieces hold their shape after cooking. The key to achieving the classic McAlister’s texture is preparing the dressing properly and coating the cooled potato chunks gently so they remain tender yet distinct.

What is Mcalister’s potato salad?

McAlister’s potato salad is a classic creamy side made from chunky, waxy potatoes tossed in a mustard-and-egg mayonnaise dressing. The chopped hard-boiled eggs in the dressing add body and flavor while yellow mustard provides a gentle tang. The result is a perfectly balanced salad—creamy but not heavy—that pairs well with a wide range of meals.

Ingredients

• 3 pounds waxy potatoes (red potatoes recommended), peeled and cut into chunks
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 4 hard-boiled eggs, chopped
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (adjust to taste)
• Paprika for garnish

Kitchen Equipment Needed

• Large pot for boiling potatoes
• Knife and cutting board
• Large mixing bowl
• Measuring cups and spoons
• Serving dish

How to Make Mcalister’s Potato Salad?

Step 1:

Peel and cut the potatoes into even chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are tender but not falling apart, about 10–15 minutes depending on size. Drain thoroughly and allow the potatoes to cool completely before assembling.

Step 2:

While the potatoes cool, make the dressing. In a large bowl combine the mayonnaise, yellow mustard, and the chopped hard-boiled eggs. Season with salt and black pepper and stir until smooth. For an extra-silky texture, whisk the mayonnaise and mustard together first, then fold in the eggs.

Step 3:

Place the cooled potato chunks into the mixing bowl and pour the dressing over them. Gently fold the potatoes with a spatula so each piece is coated without mashing. Taste and adjust seasoning if needed.

Step 4:

Transfer the salad to a serving dish and sprinkle lightly with paprika for color and a hint of flavor. Chill briefly if you prefer it cold, then serve.

Some Tips!

• Use waxy potatoes (red or new potatoes) so the pieces hold their shape after boiling.
• Cut potatoes into uniform pieces to ensure even cooking.
• To hard-boil eggs perfectly: start with cold water, bring to a boil, then remove from heat and let sit 10–12 minutes before cooling in an ice bath.
• If you like a smoother dressing, whisk mayonnaise and mustard first, then add the chopped eggs.

How to Store Leftovers?

Store leftover potato salad in an airtight container in the refrigerator. Consume within 24–48 hours for best quality. Before serving again, stir gently—dressing can separate slightly after chilling.

What to Eat with this Mcalister’s potato salad?

This potato salad pairs well with barbecue, grilled meats, sandwiches, or fried chicken. It also works as a hearty side for picnics and potlucks. For a heartier meal, top with crispy bacon or stir in flaked tuna.

FAQ

What is McAlister’s potato salad made of?

It’s made from waxy potatoes, a mayonnaise-based dressing with chopped hard-boiled eggs, yellow mustard, and simple seasonings like salt and pepper.

What are some optional add-ins for extra flavor?

Customize the salad with chopped celery, green onions, pickles, or bacon bits to add texture and flavor.

What should I do if my potato salad seems dry after chilling?

If it seems dry after chilling, gently fold in a little extra mayonnaise or a splash of milk until you reach the desired creaminess.

Can I make McAlister’s potato salad without eggs?

You can omit the eggs, though they contribute to the dressing’s texture and flavor. The salad will still be creamy from the mayonnaise and mustard.

Conclusion

McAlister’s potato salad is a simple, crowd-pleasing side with a creamy, slightly tangy dressing and tender potato chunks. It’s easy to prepare at home and adapts well to additions and seasonings—perfect for family meals, barbecues, and gatherings.