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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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This is as close to a Richmond institution's potato salad as you can get. Ingredients:
3 hard cooked egg yolks |
3/4 cup mayonnaise |
1 teaspoon yellow mustard |
3 tablespoons sweet pickle juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground celery seed |
3 teaspoons sugar |
1 small onion, chopped |
2 celery ribs, sliced thinly |
5 medium red potatoes, boiled, peeled, cubed, slightly mashed |
Directions:
1. In large bowl, mash egg yolks, incorporate into the mayonnaise. Add mustard, sweet pickle juice, salt, pepper, ground celery seeds and sugar. Add onions, celery and potatoes; mix to desired consistency.
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