Having started with one small steakhouse, Golden Corral Corporation has grown into one of the nation's strongest family restaurant chains. The ability to adapt to changing tastes allowed Golden Corral to continue growing during the 1980s and 1990s as changes in eating habits and increased competition brought drastic change to the family steakhouse business. Success continued in the 2000s as well--by 2003 the company operated and franchised 467 restaurants throughout the United States, serving 167.5 million guests that year.
Cajun Potato Salad
CAJUN POTATO SALAD
Golden Corral Copycat Recipe
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
Place cooled, diced potatoes in a large bowl with a lid. Place diced celery on top of potatoes. Placed diced green peppers on top of potatoes. Placed diced onions on top of potatoes. Place diced eggs on top of potatoes. Cover and refrigerate until needed for just-in-time mixing and serving on cold buffet.
Remove unmixed, prepped salad ingredients from refrigeration. Add refrigerated Cajun mayonnaise dressing to bowl of prepped ingredients, OR regular mayonnaise dressing. Stir gently to mix ingredients and to coat them with mayonnaise. Transfer to appropriate serving container and display immediately on cold buffet.
Cajun Mayonnaise Dressing:
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
Regular Mayonnaise Dressing:
2 cups mayonnaise, refrigerated
1 tablespoon mustard
2 teaspoons Montreal steak seasoning