Cut the potatoes into even, bite-sized pieces. This ensures they cook evenly and absorb the dressing better.

Simmer the potatoes in salted water until they become soft but maintain their firmness. Depending on the size of the pieces, this normally takes fifteen to twenty minutes.

Drain the potatoes and let them cool. You can spread them out on a baking sheet to speed up this process.

In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, and sugar until smooth.

Season the dressing with salt and pepper to taste. Remember, the key to McAlister’s potato salad recipe is the balance of flavors, so adjust these seasonings according to your preference.

Add the cooled potatoes to the bowl with the dressing.

Add the chopped celery and red onion, then gently mix everything together until the potatoes are well coated with the dressing. Be gentle to avoid mashing the potatoes – we’re making potato salad, not mashed potatoes!

Cover and refrigerate the potato salad for at least an hour, allowing the flavors to meld together beautifully.

Before serving, give the salad a gentle stir, taste for seasoning, and adjust if necessary.

Garnish with a sprinkle of paprika and fresh parsley for that authentic McAlister’s touch.