Taste's Like Mark's Feed Store Red Potato Salad

Get ready to elevate your barbecue or picnic spread with this irresistible copycat recipe for *Taste's Like Mark's Feed Store Red Potato Salad*. Bursting with creamy and tangy flavors, this Southern-inspired side dish combines tender, skin-on red potatoes with a luscious dressing of mayonnaise, sour cream, dill pickle relish, and a hint of apple cider vinegar. Finely diced celery and red onion add a delightful crunch, while fresh parsley and paprika provide vibrant color and bold flavor. The addition of chopped hard-boiled eggs brings richness, making this potato salad a standout accompaniment for grilled meats or simply enjoyed on its own. Best served chilled after the flavors have melded together, this comforting, crowd-pleasing recipe is easy to make and perfect for feeding a hungry gathering.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 pounds Red potatoes
• 1 cup Mayonnaise
• 0.5 cup Sour cream
• 0.25 cup Dill pickle relish
• 2 tablespoons Yellow mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Granulated sugar
• 2 Celery stalks, finely diced
• 0.5 cup Red onion, finely diced
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Kosher salt
• 0.5 teaspoon Black pepper
• 3 Hard-boiled eggs, chopped
• 0.5 teaspoon Paprika

Directions

Step 1

Wash the red potatoes thoroughly and cut them into bite-sized chunks, leaving the skin intact for texture.

Step 2

Place the potato chunks in a large pot of cold, salted water. Bring to a boil, then reduce the heat and simmer for 12-15 minutes, or until the potatoes are fork-tender.

Step 3

Drain the potatoes and allow them to cool completely before proceeding.

Step 4

In a large mixing bowl, combine the mayonnaise, sour cream, dill pickle relish, yellow mustard, apple cider vinegar, and granulated sugar. Stir until smooth.

Step 5

Add the diced celery, red onion, and chopped parsley to the dressing mixture. Mix well to evenly distribute the veggies.

Step 6

Carefully fold the cooled potatoes into the dressing mixture, ensuring each piece is well-coated without mashing the potatoes.

Step 7

Gently fold in the chopped hard-boiled eggs. Season the salad with kosher salt and black pepper to taste.

Step 8

Transfer the potato salad to a serving dish and sprinkle the top with paprika for garnish.

Step 9

Cover and refrigerate for at least 1 hour to allow the flavors to meld together.

Step 10

Serve chilled and enjoy as a flavorful side dish to your favorite barbecue or picnic meal.

Nutrition Facts

Serving size	(1732.1g)

Amount per serving	% Daily Value*
Calories	2961.6

Total Fat 214.9g	0%
Saturated Fat 36.7g	0%
Polyunsaturated Fat g
Cholesterol 850.8mg	0%
Sodium 1829.1mg	0%
Total Carbohydrate 237.3g	0%
Dietary Fiber 23.3g	0%
Total Sugars 34.5g
Protein 44.6g	0%

Vitamin D 132IU	0%
Calcium 482.6mg	0%
Iron 11.6mg	0%
Potassium 4736.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.2%

Protein: 5.8%

Carbs: 31.0%