F&L Market has Vernon Manor Shank Portion Ham for $1.29/lb. The perfect compliment to that would be this classic potato salad recipe where you can use F&L’s Duke’s Mayonnaise, which is currently 2 for $5 and white potatoes which are $3.99 for a 10 lb. bag.




  1. Place potatoes in a large pot. Cover with water (water level should come about 1-inch above potatoes), season with 1 Tbsp salt. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 – 15 minutes (don’t over cook them). Drain potatoes then transfer to a bowl. Cover bowl with plastic wrap while leaving an opening on the edge for heat to escape .
  2. In a medium mixing bowl whisk together mayonnaise, sour cream, apple cider vinegar, mustard, pepper, celery seed and 3 Tbsp milk. Season with salt to taste (about 3/4 tsp+).
  3. Add eggs, red onion, celery, dill pickles and dressing to bowl with potatoes. Toss everything to coat. Thin with more milk as desired 1 Tbsp at a time. I like to mix the salad together while the potatoes are still slightly warm. Preferably chill 1 hour. Serve cold and sprinkle top with fresh parsley if desired.