Love potato salad? Then you have to try Mark’s Feed Store Potato Salad Recipe.
It’s creamy, tangy, and packed with flavor, making it the perfect side dish for any occasion. Follow along as we make this delicious recipe.
Mark’s Feed Store Potato Salad Recipe
Recipe Overview
- Time: 45 minutes
- Course: Side Dish
- Cuisine: American
- Yield: 6 servings
- Calories Per Serving: 250
Ingredients
- 2 pounds of russet potatoes, peeled and cubed
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup yellow mustard
- 1/4 cup sweet pickle relish
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 hard-boiled eggs, chopped
- Paprika for garnish
Instructions
Step 1: Prepare The Potatoes
- Cook The Potatoes: In a large pot, add the cubed potatoes and cover them with cold water. Bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 10-15 minutes. Drain and let them cool slightly.
- Mix The Dressing: While the potatoes are cooling, in a large mixing bowl, combine the mayonnaise, sour cream, yellow mustard, sweet pickle relish, apple cider vinegar, and sugar. Mix until well combined.
- Add The Veggies: Stir in the finely chopped celery and red onion into the dressing mixture.
Step 2: Combine Ingredients
- Mix The Potatoes: Gently fold the cooked potatoes into the dressing mixture, making sure each potato piece is coated.
- Add The Eggs: Carefully fold in the chopped hard-boiled eggs.
Step 3: Season And Chill
- Season: Taste and season with salt and pepper as needed.
- Chill: Cover the potato salad with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors meld together.
Step 4: Serve
- Garnish: Just before serving, sprinkle the top with paprika for a pop of color.
- Enjoy: Serve chilled and enjoy your delicious Mark’s Feed Store Potato Salad.
Variations
- Bacon Lover’s Twist: Add crumbled cooked bacon for a smoky, savory kick.
- Cheesy Delight: Mix in shredded cheddar cheese for an extra creamy texture.
- Herb Infusion: Add fresh herbs like dill or parsley for a burst of freshness.
Tips For Perfection
- Choose The Right Potatoes: Russet potatoes are ideal for this recipe because they hold their shape well.
- Chill Thoroughly: Letting the salad chill ensures the flavors meld perfectly.
- Adjust Seasonings: Always taste and adjust salt and pepper before serving.
Serving Suggestions
This potato salad pairs wonderfully with grilled meats, especially barbecue ribs or chicken.
It’s also a great side dish for picnics and outdoor gatherings. For a complete meal, serve it alongside some fresh greens and a slice of crusty bread.
Health Benefits
While this potato salad is a treat, it does have some health benefits. Potatoes are a good source of vitamins C and B6, potassium, and dietary fiber. The celery adds a nice crunch and additional nutrients like vitamin K.
So, there you have it – Mark’s Feed Store Potato Salad Recipe. It’s easy to make, and I guarantee it will be a hit at your next gathering. Happy cooking!
Recreate Mark’s Feed Store Potato Salad Recipe At Home
Ingredients
- 2 pounds of russet potatoes peeled and cubed
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup yellow mustard
- 1/4 cup sweet pickle relish
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 hard-boiled eggs chopped
- Paprika for garnish
Instructions
Step 1: Prepare The Potatoes
- Cook The Potatoes: In a large pot, add the cubed potatoes and cover them with cold water. Bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 10-15 minutes. Drain and let them cool slightly.
- Mix The Dressing: While the potatoes are cooling, in a large mixing bowl, combine the mayonnaise, sour cream, yellow mustard, sweet pickle relish, apple cider vinegar, and sugar. Mix until well combined.
- Add The Veggies: Stir in the finely chopped celery and red onion into the dressing mixture.
Step 2: Combine Ingredients
- Mix The Potatoes: Gently fold the cooked potatoes into the dressing mixture, making sure each potato piece is coated.
- Add The Eggs: Carefully fold in the chopped hard-boiled eggs.
Step 3: Season And Chill
- Season: Taste and season with salt and pepper as needed.
- Chill: Cover the potato salad with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors meld together.
Step 4: Serve
- Garnish: Just before serving, sprinkle the top with paprika for a pop of color.
- Enjoy: Serve chilled and enjoy your delicious Mark’s Feed Store Potato Salad.
Publisher at Naznin's Kitchen
Hello! I'm Naznin Aktar, the food enthusiast and recipe curator at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.
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