How about a dish that is perfect for a summer afternoon gathering? Try Mark’s feed store potato salad recipe, which is packed full of flavor and texture. This creamy easy-to-make potato salad combines flavorful ingredients.
If you want to learn how to make this classic potato salad recipe, read on!
What Is Mark’s feed store potato salad?
Mark’s Feed Store Potato Salad is a traditional Southern side dish that is made with red potatoes, eggs, celery, green onion, and seasonings. The combination of these ingredients creates a unique flavor profile that will have your guests asking for seconds.
This dish can be served cold or at room temperature and is perfect for cookouts, potlucks, and other summer gatherings.
Where Did I First Try Mark’s feed store potato salad?
I first tried Mark’s Feed Store Potato Salad while visiting Mark’s Feed Store restaurant in Louisville, Kentucky. The restaurant is an institution in this city and has been serving up delicious Southern classics.
When I entered the restaurant, I was immediately taken by the warm atmosphere and charming decor, but it was the smell of the food that truly captivated me.
I remember being seated at a quaint wooden table next to the window with a view of the bustling town. As I looked around, the waitress asked if I wanted to try Mark’s famous potato salad which was served in a big bowl on each table.
When she brought me my order, I could hardly contain my excitement as I scooped out generous portions onto my plate. The creamy and tangy flavors of the red potatoes, celery, and green onion were the perfect balance of salty and sweet.
The texture was incredibly smooth with just the right amount of crunch from the celery and onions. I immediately knew that this would become one of my favorite dishes!
Since that day, I have made this recipe countless times for friends and family. Everyone always raves about it and can’t seem to get enough. I am so happy that I had the chance to try this amazing dish all those years ago!
Now, I’m excited to share my version of Mark’s Feed Store Potato Salad with you.
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Ingredients
- Red Potatoes: Red potatoes are the base of this potato salad as they have a subtle flavor and creamy texture when cooked.
- Eggs: Adding boiled eggs to the potato salad gives it an extra boost of protein, as well as adding a little bit of creaminess.
- Celery: Celery adds crunch and a slight bitterness that pairs nicely with the mayonnaise and other seasonings.
- Green Onions: Green onions are a must for this dish as they add an oniony flavor without being overpowering.
- Mayonnaise: Mayonnaise adds creaminess to the salad, but also helps to bind all of the ingredients together.
- Milk: Milk is added to give the potato salad a bit of richness.
- White Vinegar: White vinegar adds a tartness to the salad and helps to brighten up its flavors.
- Pepper: A pinch of pepper gives the potato salad just the right amount of spice.
- Salt: Salt is used for flavor and will help to balance out all of the other ingredients in the dish.
Cooking Directions
Step 1
Start by boiling the potatoes in a large pot of salted water until tender. Once cooked, drain and rinse with cold water to cool off. Peel the potatoes and cut them into small cubes.
Step 2
Place the cubed potatoes in a bowl and add the sliced green onion, salt, mayonnaise, milk, white vinegar, and pepper. Gently mix all the ingredients together until everything is well combined.
Step 3
Now it’s time to add the eggs. Boil four eggs and peel and chop them into a small bowl before adding them to the potato salad. Finally, stir in the celery slices and mix everything together once again.
Serve the potato salad cold or at room temperature.
Cooking Tips
- If you are not using red potatoes, make sure to choose a potato that is high in starch for best results.
- -When boiling the potatoes, avoid overcrowding the pot. This will ensure that the potatoes cook evenly and don’t get mushy.
- Don’t overcook the eggs as this may turn them rubbery.
- Let the potato salad cool slightly before adding the eggs, as they can get overcooked if added while the potatoes are still hot.
- Add the celery and green onions last so that they retain their crunch and freshness.
- Make sure to taste the potato salad before serving to adjust the seasoning as needed.
What Ingredients Can I Replace or Substitute While Making It?
- Use any type of potato that is available to you such as Yukon Gold or Russet potatoes.
- Greek yogurt or sour cream can be used in place of mayonnaise for a healthier alternative.
- If you don’t have white vinegar, substitute it with apple cider vinegar or lemon juice.
Mark’s Feed Store Potato Salad Recipe
Equipment
- strainer
- spoon
- Whisker
- bowl
Ingredients
- 4 eggs
- 1 1⁄2 cups mayonnaise
- 1 cup sliced celery
- 2 tbsp milk
- 2 tbsp white vinegar
- 1⁄2 cup sliced green onion
- 3 lbs unpeeled red potatoes
- 1⁄2 tsp salt
- 1⁄4 tsp pepper
Instructions
- Start by placing potatoes into a sizeable pot of salted water and bring to a boil, until they are cooked through. Drain the potatoes once tender, then immediately rinse them with cold water to halt the cooking process. Peel the potatoes and slice them into tiny cubes.
- Place these cubed potatoes in another bowl and add in some sliced green onion, sprinkle of seasoning salt, mayonnaise, dash of milk, white vinegar and pepper to taste. Gently fold all the ingredients together until everything is evenly combined.
- Now it’s time to incorporate the eggs into the mix. Boil four eggs and carefully peel them before chopping them into small pieces. Add these chopped eggs into the potato salad in the bowl, then fold in the celery slices. Mix everything together one more time and voila!
Notes
- If you are not using red potatoes, make sure to choose a potato that is high in starch for best results.
- -When boiling the potatoes, avoid overcrowding the pot. This will ensure that the potatoes cook evenly and don’t get mushy.
- Don’t overcook the eggs as this may turn them rubbery.
- Let the potato salad cool slightly before adding the eggs, as they can get overcooked if added while the potatoes are still hot.
- Add the celery and green onions last so that they retain their crunch and freshness.
- Make sure to taste the potato salad before serving to adjust the seasoning as needed.
Nutrition Information
How to Store Leftover Mark’s feed store potato salad?
If you have leftover Mark’s feed store potato salad, it should be stored in an airtight container and refrigerated for up to 3 days. The potato salad can also be frozen for up to 2 months. To thaw, place the sealed container in the refrigerator overnight or defrost it in the microwave on low power.
FAQs
Can pregnant women eat this?
Yes, pregnant women can safely eat Mark’s feed store potato salad as long as all of the ingredients are fresh and properly cooked.
It is important to keep in mind that excessive consumption of mayonnaise and eggs should be avoided during pregnancy due to their potential risk for food-borne illness.
What can I serve Mark’s feed store potato salad with?
Mark’s Feed store potato salad is a great side dish for grilled meats, BBQs, and other classic summer dishes. This dish can also be served as part of a larger spread such as an antipasto platter or as an accompaniment to cold cuts and cheese.
Furthermore, it pairs well with salads, sandwiches, or as a topping for burgers and hotdogs.
Is it vegan-friendly?
No, Mark’s feed store potato salad is not vegan-friendly as it contains eggs and mayonnaise. However, you can easily make this dish vegan by substituting the mayonnaise with a vegan alternative and leaving out the eggs.
Additionally, you could add some diced vegetables such as carrots or bell peppers for extra color and flavor.
Wrapping Up
Thanks for reading this recipe on Mark’s feed store potato salad! This creamy, classic side dish is packed full of flavor and texture. With a few simple ingredients and a few cooking tips, you’ll be able to make this delicious dish in no time.
Be sure to adjust the seasoning before serving and store any leftovers properly in the refrigerator or freezer. So why not give it a try next time you’re hosting a summer get-together? You’ll be sure to make your guests come back for more.
Please share the recipe with your friends and family if you enjoyed it!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.