I’ve had a soft spot for Mark’s Feed Store Potato Salad Recipe ever since my first bite years ago. It’s that perfect mix of creamy and tangy, with just enough crunch from the celery and onion to keep things interesting.
If you’ve ever eaten at Mark’s Feed Store, you know the potato salad is one of those sides that almost steals the show. I set out to recreate it in my own kitchen, and after testing a few batches, I’ve landed on something that hits all the right notes.
This version has tender russet potatoes, sweet pickle relish, a bit of mustard, and a smooth, flavorful dressing that pulls it all together.
Whether you’re planning a barbecue or just want a solid side dish, this recipe gets it done. Let’s make it step by step—you’re going to love how easy and satisfying it is.
Mark’s Feed Store Potato Salad Recipe
Make the classic Mark’s Feed Store Potato Salad Recipe at home with this easy, creamy, and flavorful side dish everyone loves.
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.
- Mo Bettahs Macaroni Salad Recipe Just Like Hawaii - June 4, 2025
- Simple Matza Crack Recipe With Toffee & Chocolate - May 26, 2025
- Libby’s Pumpkin Pie Recipe With Sweetened Condensed Milk - May 10, 2025
1 thought on “Copycat Mark’s Feed Store Potato Salad Recipe”