Mark’s Feed Store Potato Salad Recipe is a classic Southern recipe that brings comfort and flavor to any meal. Known for its creamy texture, tangy taste, and delightful combination of ingredients, this potato salad is a crowd-pleaser. It’s perfect for barbecues, picnics, family gatherings, or any time you want a delicious, easy-to-make side dish.
What is Mark’s Feed Store Potato Salad Recipe?
Mark’s Feed Store Potato Salad Recipe is a beloved recipe from Mark’s Feed Store, a popular barbecue restaurant known for its Southern-style dishes. This potato salad combines tender potatoes with mayonnaise, mustard, eggs, onions, and a mix of sweet and tangy flavors. It is creamy, slightly tangy, and has a wonderful blend of textures that make it a perfect complement to grilled meats, sandwiches, or fried chicken.
Mark’s Feed Store Potato Salad Recipe Ingredients:
To make Mark’s Feed Store Potato Salad, you will need the following ingredients:
- 6 medium potatoes (about 2 pounds): Use Yukon Gold or red potatoes for the best texture.
- 3 large eggs: Hard-boiled and chopped.
- 1/2 cup mayonnaise: Adds creaminess to the salad.
- 1/4 cup yellow mustard: Gives the salad its tangy taste.
- 1/4 cup sweet pickle relish: Adds a sweet, tangy flavor.
- 1/2 cup celery, finely chopped: Adds a crunchy texture.
- 1/2 cup red onion, finely chopped: Provides a mild, sweet flavor.
- 2 tablespoons apple cider vinegar: Adds a slight tanginess.
- Salt and pepper to taste: Enhances all the flavors.
- Paprika (optional): For garnish.
Mark’s Feed Store Potato Salad Recipe Equipment:
- Large pot
- Colander
- Knife and cutting board
- Mixing bowls
- Spoon or spatula
- Fork (for mashing potatoes slightly)
- Measuring cups and spoons
Detailed Instructions Of Mark’s Feed Store Potato Salad Recipe:
1.Cook the Potatoes: Peel the potatoes and cut them into 1-inch chunks. Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10-15 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool for a few minutes.
2.Prepare the Eggs: While the potatoes are cooking, place the eggs in a small pot, cover with water, and bring to a boil. Once boiling, remove from heat and cover the pot. Let the eggs sit for 10 minutes, then transfer them to a bowl of ice water to cool. Peel the eggs and chop them into small pieces.
3.Mix the Dressing: In a large mixing bowl, combine the mayonnaise, mustard, sweet pickle relish, apple cider vinegar, salt, and pepper. Stir well until all ingredients are thoroughly mixed.
4.Combine All Ingredients: Add the cooked potatoes, chopped eggs, celery, and red onion to the dressing. Gently mix all the ingredients together until the potatoes are coated with the dressing. Use a fork to mash a few potatoes slightly if you like a creamier texture.
5.Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, or until chilled. This allows the flavors to meld together.
6.Serve: Before serving, sprinkle a little paprika on top for color, if desired. Serve cold as a side dish with your favorite barbecue, grilled meats, or sandwiches.
What to Serve with Mark’s Feed Store Potato Salad?
Mark’s Feed Store Potato Salad pairs well with many dishes. Here are some ideas:
- Barbecue: Serve with pulled pork, ribs, or smoked chicken.
- Grilled Meats: Perfect alongside grilled burgers, steaks, or hot dogs.
- Fried Chicken: A classic combination that never goes wrong.
- Sandwiches: Enjoy with a deli-style sandwich, like ham and cheese or turkey and avocado.
- Picnic Foods: Great with other picnic favorites like coleslaw, baked beans, or deviled eggs.
What Does the Recipe Taste Like?
This potato salad is creamy and tangy, with a slight sweetness from the pickle relish and a hint of crunch from the celery and onions. The potatoes are soft and tender, while the dressing brings a rich, balanced flavor that is both savory and slightly sweet. It’s a perfect mix of textures and tastes that will make you come back for more!
How Healthy is This Recipe?
Mark’s Feed Store Potato Salad is a tasty side dish, but it does contain mayonnaise and eggs, which add calories and fat. However, you can make it healthier by using light mayonnaise or Greek yogurt and reducing the amount of mustard or relish. Here’s a breakdown of the nutrition facts for one serving (about 1 cup):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 200 |
| Protein | 4g |
| Fat | 12g |
| Carbohydrates | 20g |
| Fiber | 2g |
| Sugar | 5g |
| Sodium | 400mg |
Pro Tips for the Perfect Mark’s Feed Store Potato Salad:
1.Use the Right Potatoes: Yukon Gold or red potatoes hold their shape well and have a buttery texture that’s perfect for potato salad.
2.Don’t Overcook the Potatoes: Make sure the potatoes are just tender, not mushy, to keep a nice texture in your salad.
3.Mix While Warm: Mixing the potatoes with the dressing while they are still warm helps them absorb more flavor.
4.Chill Well: Refrigerate for at least 1-2 hours to let the flavors blend. Overnight is even better!
5.Season to Taste: Taste the salad after it chills and adjust the seasoning if needed. Sometimes a little extra salt or vinegar makes a big difference!
Mark’s Feed Store Potato Salad Recipe Variations:
1.Bacon Potato Salad: Add crispy bacon bits for a smoky, savory twist.
2.Spicy Potato Salad: Add a dash of hot sauce, cayenne pepper, or diced jalapeños for a spicy kick.
3.Herb Potato Salad: Add fresh herbs like dill, parsley, or chives for a burst of fresh flavor.
4.Creamy Avocado Potato Salad: Substitute half of the mayonnaise with mashed avocado for a healthier, creamy version.
5.Cheesy Potato Salad: Mix in shredded cheddar cheese for a cheesy delight.
Conclusion:
Mark’s Feed Store Potato Salad is a classic Southern side dish that’s easy to make and perfect for any occasion. With its creamy, tangy flavor and satisfying texture, it’s sure to be a hit at your next barbecue, picnic, or family dinner. This recipe is simple to follow and allows for plenty of variations, so you can make it just the way you like it!
5 FAQs About Mark’s Feed Store Potato Salad Recipe
1.Can I make this potato salad ahead of time?
Yes! This potato salad tastes even better when made ahead, allowing the flavors to meld. Prepare it a day in advance for the best taste.
2.Can I use different types of potatoes?
Absolutely! While Yukon Gold or red potatoes are recommended, you can also use Russet or fingerling potatoes for different textures.
3.How long does potato salad last in the fridge?
Store in an airtight container in the refrigerator for up to 3-4 days.
4.Can I make this potato salad without eggs?
Yes! You can leave out the eggs if you prefer or have dietary restrictions.
5.Can I use a different type of mustard?
Yes, feel free to use Dijon mustard or whole-grain mustard for a slightly different flavor.
Mark’s Feed Store Potato Salad Recipe
Course: SaladsCuisine: AmericanDifficulty: Easy4
servings10
minutes25
minutes200
kcalIngredients
– 6 medium potatoes (about 2 pounds): Use Yukon Gold or red potatoes for the best texture.
– 3 large eggs: Hard-boiled and chopped.
– 1/2 cup mayonnaise: Adds creaminess to the salad.
– 1/4 cup yellow mustard: Gives the salad its tangy taste.
– 1/4 cup sweet pickle relish: Adds a sweet, tangy flavor.
– 1/2 cup celery, finely chopped: Adds a crunchy texture.
– 1/2 cup red onion, finely chopped: Provides a mild, sweet flavor.
– 2 tablespoons apple cider vinegar: Adds a slight tanginess.
– Salt and pepper to taste: Enhances all the flavors.
– Paprika (optional): For garnish.
Directions
- -Peel the potatoes and cut them into 1-inch chunks. Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10-15 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool for a few minutes.
- While the potatoes are cooking, place the eggs in a small pot, cover with water, and bring to a boil. Once boiling, remove from heat and cover the pot. Let the eggs sit for 10 minutes, then transfer them to a bowl of ice water to cool. Peel the eggs and chop them into small pieces.
- -In a large mixing bowl, combine the mayonnaise, mustard, sweet pickle relish, apple cider vinegar, salt, and pepper. Stir well until all ingredients are thoroughly mixed.
- -Add the cooked potatoes, chopped eggs, celery, and red onion to the dressing. Gently mix all the ingredients together until the potatoes are coated with the dressing. Use a fork to mash a few potatoes slightly if you like a creamier texture.
- -Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, or until chilled. This allows the flavors to meld together.
- Before serving, sprinkle a little paprika on top for color, if desired. Serve cold as a side dish with your favorite barbecue, grilled meats, or sandwiches.