Mom’s potato salad was delicious but it wasn’t Richmond Potato Salad. Mom didn’t know the secret to this recipe or she would have used it too.
This is the best potato salad I have had or made for that matter. The trick to the entire recipe is the addition of egg yolks into the mayonnaise and mixing will.
So simple but what a difference.
Blissful in my book. Now my go-to recipe!!
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Richmond Potato Salad
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
Instructions
- In large bowl, mash the egg yolks and incorporate into the mayonnaise. Add the mustard, sweet pickle juice, salt, pepper, ground celery seeds and sugar. Add the onions, celery and potatoes; mix to the desired consistency.
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Recipe by ~Bliss~
Photo by Andi of Longmeadow Farm