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Mark's Feed Store Potato Salad Recipe

Recreate Mark's Feed Store Potato Salad Recipe At Home

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 6

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.
Keyword Mark’s Feed Store Potato Salad Recipe