The homemade version of Mark’s Feed Store potato salad recipe is just like what grandma used to make at a family party. Today’s classic potato salad recipe is flavorful and could be the perfect side dish for your next holiday dinner, family picnic, and barbecue.
However, Mark’s Feed Store is a restaurant that serves world-class barbecues. They are famous for dine-in, lunch, carryout, and kids’ BBQ menus. They serve their famous potato salad as a side dish with their main dish.
Mark’s Feed Store Potato Salad Recipe
6
servings15
minutes10
minutes288
kcal25
minutesToday’s potato salad recipe is loaded with potato, carrot, onion, garlic, cucumber, edamame, fresh Coriander, and mayonnaise.
Ingredients
3 medium potatoes (red/ white)
1 small fresh cucumber
4 tbsp mayonnaise
2 tbsp white vinegar
¼ tsp salt
½ tsp pepper
1 clove of garlic (large size)
1 diced carrot
1 diced onion
¼ cup of edamame or green peas
4 tbsp chopped fresh Coriander
- Tools
1 large mixing bowl
1 small mixing bowl
1 small mixing bowl
Chopping board
Knife
how to make Mark’s Feed Store Potato Salad
- Cut the potato: Take three medium potatoes and wash them under running water. Then on a chopping board, cut all the potatoes into small cubes.
- Steam potato: Place a steamer on the stove and put all the potatoes inside the steamer. Then cover the steamer’s lid and allow the potato to steam for 12 minutes.
- Cut the cucumber and other vegetables: Dice one small cucumber finely. Then it would be best if you also cut carrots, onions, and edamame.
- Mix ingredients with mayonnaise: In a small mixing bowl, pour 4 tbsp mayonnaise. Then gradually add 2 tbsp white vinegar, ¼ tsp salt, ½ tsp pepper, and one clove of garlic (large size). With a spoon, mix them all until they become a smooth cream.
- Combine mayonnaise mix with all vegetables: Take a large mixing bowl and add all the vegetables, including 1 diced carrot, 1 diced onion, boiled potato, 1 diced cucumber, and ¼ cup of edamame or green peas. Then add the mayonnaise. With a spoon, combine mayonnaise mix with all the vegetables. Add some bit of pepper if you desire.
- Serve the potato salad: Garnish it with 4 tbsp chopped fresh Coriander before serving your potato salad. You can also add some nuts to your salad.
Recipe Video
Notes
- What kind of potato is perfect for making potato salad? I used red potatoes for this recipe, but Yukon gold potatoes, Klondike, and baby red potatoes also work well. But it would be best to avoid Russet potatoes because they are a little crumbly and starchy.
- If, after boiling the potato, your potatoes seem a bit watery, return them to the steamer or pot and cook them on low heat to absorb the excess moisture of the potato.
- How long does potato salad stay good? You can store your potato salad for up to 4 to 5 days. And it would be best if you keep them in an airtight box inside the refrigerator. Avoid freezing your salad because it will not work out.
Nutrition Information
| Serving | 1 cup |
| Calories | 288 |
| Fiber | 5g |
| Fat | 17g |
| Potassium | 821mg |
| Iron | 7 mg |
| Protein | 5g |
| Sodium | 356mg |
| Calcium | 100mg |
| Sugar | 0g |
| Carbohydrates | 26g |
| Cholesterol | 130 mg |
Final Thought
If you have tried out this Mark’s Feed Store potato salad recipe at home, don’t forget to leave a comment in the comment section below.