Recreate Mark’s Feed Store Potato Salad Recipe At Home
This Mark's Feed Store Potato Salad Recipe is a creamy, tangy side dish made with russet potatoes, mayo, mustard, sweet relish, and hard-boiled eggs—just like the original served at Mark’s Feed Store. Perfect for BBQs, potlucks, or everyday meals.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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
- 2
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
- 3
Add The Veggies: Stir in the finely chopped celery and red onion into the dressing mixture
- 4
Mix The Potatoes: Gently fold the cooked potatoes into the dressing mixture, making sure each potato piece is coated
- 5
Add The Eggs: Carefully fold in the chopped hard-boiled eggs
- 6
Season: Taste and season with salt and pepper as needed
- 7
Chill: Cover the potato salad with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors meld together
- 8
Garnish: Just before serving, sprinkle the top with paprika for a pop of color
- 9
Enjoy: Serve chilled and enjoy your delicious Mark's Feed Store Potato Salad.