Sally Bell's Kitchen in Richmond, VA is full of deliciousness. One of my favorites is their potato salad, which is served in their famous box lunches. This is a copycat recipe, courtesy of the Richmond Times-Dispatch. Almost as good as the real thing!
Photo from bonappetit.com
3 hard-cooked egg yolks
3/4 cup mayonnaise
1 teaspoon yellow mustard
3 tablespoons sweet pickle juice
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground celery seed
1 teaspoon sugar
1 small onion, chopped
2 ribs celery, sliced thinly
5 medium boiled, peeled, cubed redskin potatoes, slightly mashed
In a 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.
Note: To come a little closer to the original, tasters recommended halving the salt in the Almost Sally Bell's and tripling the sugar.
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