Mark's Feed Store Potato Salad Recipe
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!
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Servings: 9 people
Calories: 258kcal
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.