Richmond Potato Salad

Make and share this Richmond Potato Salad recipe from Food.com. Recipe adapted from Food.com

International

📊 Recipe Overview

⏱️

40 Total Time

👥

5 Servings

⭐⭐⭐

hard Difficulty

📝 Description

Make and share this Richmond Potato Salad recipe from Food.com. Recipe adapted from Food.com

🥘 Ingredients

Servings:

Original: 5

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 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.

👨‍🍳 Chef's Tips

Professional tips to make this recipe perfect every time!

💡 Wash and dry greens thoroughly for the best texture.
💡 Add dressing just before serving to prevent wilting.
💡 Chill salad ingredients beforehand for a refreshing result.
💡 Tear lettuce by hand instead of cutting to prevent browning.

Nutrition Facts

Per Serving

Serving Size: 1 portion (5 servings per recipe)

Calories 344.8

% Daily Value*

Total Fat 15.2g 23%

Saturated Fat 2.8g 14%

Cholesterol 108.8mg 36%

Sodium 554.7mg 24%

Protein 6.6g 13%

Additional Nutrition

Carbohydrates 48.1

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.