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Richmond Potato Salad

Richmond Potato Salad created by Andi Longmeadow Farm

This is as close to a Richmond institution's potato salad as you can get.

Ready In:
40mins
Yields:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@Bliss
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@Bliss
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"This is as close to a Richmond institution's potato salad as you can get."
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  1. ford1up1
    If it is Richmond, VA. You have to Make it with Duke's Mayonnaise..
    Reply
  2. Andrew B.
    Can you substitute sevin for the sugur
    Replies 1
  3. Jessica T.
    This is very similar to the recipe my mom always made. She diced sweet gherkins, and used vinegar, sugar and egg yolks mixed in with mayo to coat the potatoes. I switched it up and use the gherkin (pickle juice) instead of the sugar and vinegar. Since we usually had this meal for Easter dinner, we had plenty of hard boiled eggs, so mom would slice them (in rounds) and put them on top of the potato salad, sprinkle a little paprika, and it looked as good as it tasted. Excellent!
    Reply
  4. Jessica T.
    Use diced sweet gherkins IN the potato salad, and use the gherkin juice to mix with mayo and other ingredients.
    Reply
  5. Posey K.
    To me, it's not potato salad without egg. I use the whole egg, not just the yolk, and I chop it, not mash it. I don't ever add anything pickle - relish or juice or mustard (usually) though.
    Reply
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