Golden Corral Potato Salad, Cajun or Regular
Ingredients
3 lbs (2 1/2 quarts) potatoes, peeled, diced, cooked and cooled
1/2 cup celery, diced 1/4 inch
1/2 cup green peppers, diced 1/4 inch
1/2 cup onions, diced 1/4 inch
12 hard-boiled eggs, diced 3/8 inch
At Time of Seving:
Cajun Version - 2 cups **Cajun Mayonnaise, refrigerated
OR
Regular Version
2 cups Mayonnaise, refrigerated
1 Tablespoon Mustard
2 teaspoons GC Steak Seasoning*** (Montreal Steak Seasoning possible substitute)
Instructions
- Place cooled, diced potatoes in a 2 1/2 inch deep s.s. pan.
- Place diced celery on top of potatoes.
- Placed diced green peppers on top of potatoes.
- Placed diced onions on top of potatoes.
- Placed diced eggs on top of potatoes.
- Cover filled, half-size pand and refrigerate until needed for just-in-time mixing and serving on cold
buffet.
7. Remove unmixed, prepped salad ingredients from refrigeration.
8. Transfer contents of half-size pan to s.s. mixing bowl.
9. Add refrigerated Cajun mayonnaise to bowl of prepped ingredients,
OR regular mayonnaise, mustard, & GC Steak Seasoning.
10. Stir gently to mix ingredients and to coat them with mayonnaise.
11. Transfer to appropriate serving container and display immediately on cold buffet.
QUALITY NOTES:
-Celery, green peppers, and onions must be
fnely diced.
- Potato Salad must always be mixed just
before serving.
**Cajun Mayonnaise copycat recipe
2 cups mayonnaise
1 teaspoon ground red (cayenne) pepper (or to taste)
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
Mix well. Makes about 2 cups.
***Montreal Steak Seasoning copycat recipe
1/2 teaspoon paprika
1/2 teaspoon crushed black pepper
1/2 teaspoon kosher salt (or 1/4 tsp regular table salt)
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/4 teaspoon crushed coriander
1/4 teaspoon dill
1/4 teaspoon crushed red pepper flakes
Mix well. Makes about 2 3/4 tsp