"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Almost Sally Bell's Potato Salad Recipe

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This recipe for Almost Sally Bell's Potato Salad, by , is from The Ward Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vickie Yates
Added: Saturday, December 31, 2011


3 Hard-boiled egg yolks
3/4 cup Mayonnaise (Duke's if you can find it)
1 tsp. Yellow Mustard
3 Tblsp. Sweet pickle juice
1/2 tsp. Salt
1/4 tsp. Pepper
3 tsps. sugar
1/8 tsp. Ground celery seed
1 Chopped onion (see note)
2 ribs Thinnly sliced celery
5 Redskin potatoes

Salad Dressing:
In a large bowl, mash egg yolks, incorporate into the mayonnaise. Add mustard, sweet pickle juice, salt , pepper, ground celery seeds, and sugar. Set aside.

Peel potatos and cut into quarters. Bring potatoes to a boil over medium heat then simmer for 10 mnutes. Drain potatoes and mash slightly. Add chopped onion and sliced celery.

Stir salad dressing into potato mixture until well blended. Chill potato salad until ready to serve. Preparing the potato salad a day ahead enhances the flavor.

Number Of Servings:
Makes 5 cups
Personal Notes:
Sally Bell's Kitchen is a much loved Richmond, VA tradition. It is famous for its boxed lunches, pecan cheese wafers, upside-down cupcakes and its yummy potato salad. Sally Bell's potato salad recipe has been closely guarded for over 80 years. This recipe comes from the retired food editor of the Richmond Times-Dispatch. It sure tastes like the real thing to me.

Note: Use chopped green onions or leeks for a milder taste.




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