For security, click here to clear your browsing session to remove customer data and shopping cart contents, and to start a new shopping session. 

The web browser you are using is out of date and no longer supported by this site. For the best experience, please consider updating your browser to the latest version.
Buy Online Pick Up in Store Now available - Tractor Supply Co.
Navigate to Shopping Cart
Cart Item Count
Make My Store

Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?


Click "YES" to clear all the customer data, cart contents and start new shopping session.

Your current shopping session will get automatically reset in seconds.
If you are still active user then please click "NO"

Changing your store affects your localized pricing. This includes the price of items you already have in your shopping cart. Are you sure you want to change your store?

Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?

  • To view pricing.
  • To make purchases online.
  • To check availability of Pickup In Store items and Delivery Services.

click here
We do not share this information with anyone.For details,please view our Privacy Policy

Please enable your microphone.


We Are Listening...

Say something like...

"Show me 4health dog food..."

You will be taken automatically
to your search results.


Your speech was not recognized

Click the microphone in the search bar to try again, or start typing your search term.


We are searching now

Your search results
will display momentarily...

Creamy Potato Salad

Submitted by Linda McCosh, Brevard, NC

"My mother, who recently celebrated her 90th birthday, was a self-taught Southern cook," says Linda. "Not caring for the traditional cold, chunky potato salad, she developed this recipe in 1934."


  • 4 pounds Idaho potatoes, peeled and diced
  • 1½-2 cups mayonnaise (depending on desired consistency)
  • 3 hard-boiled eggs — 2 finely chopped and 1 sliced for garnish
  • ½ tsp. celery seed
  • 1 medium onion, finely chopped
  • 4 Tbs. sweet relish
  • 1 2-ounce jar pimentos, drained
  • Salt and freshly ground pepper to taste


In large pot, cover potatoes with 2 inches of water, bring to a boil, and continue to cook until fork-tender, about 25 minutes. Immediately drain potatoes thoroughly. Using an old-fashioned potato masher, cream potatoes until smooth. Add mayonnaise and stir until blended. Add remaining ingredients, adjust seasoning with salt and pepper, stir until smooth. Garnish with hard-boiled egg slices. Serve warm.