Best 3 Richmond Potato Salad Recipes
In the realm of Southern cuisine, Richmond potato salad stands as a testament to the region's rich culinary heritage. Originating in the historic city of Richmond, Virginia, this dish has gained widespread popularity for its unique blend of flavors and textures. Join us on a culinary journey as we explore the secrets behind this iconic salad, uncovering the perfect balance of tangy mayonnaise dressing, tender potatoes, crisp celery, sweet pickles, and hard-boiled eggs. Discover variations that cater to diverse preferences, including a tangy mustard dressing option and a creamy celery seed dressing alternative. Whether you prefer a classic or a twist on tradition, these recipes will guide you in crafting the perfect Richmond potato salad that will delight your taste buds and transport you to the heart of Southern hospitality.
Here are our top 3 tried and tested recipes!
OLD FASHIONED POTATO SALAD
Steps:
- Add unpeeled potatoes to a deep pot that has a cover. Add enough water to cover the potatoes and place over HIGH heat. Bring water to a boil, reduce heat to MEDIUM, cover the pot and cook at a low boil for 20 to 25 minutes, or until tender when pierced with a sharp knife. Drain and immediately rinse potatoes with cold water until cool enough to handle. Use paper towels to pull the peels off the potatoes and chop into small pieces.
- Combine chopped potatoes, diced onion, and diced celery in a large mixing bowl. Season with ¼ teaspoon salt and toss to combine.
- In a small mixing bowl combine mayonnaise, mustard, celery salt, pepper, and pickle relish. Add to potato mixture and gently stir to combine. Fold in chopped hard-boiled eggs. Taste and season with additional salt and pepper, if needed.
- Sprinkle with paprika, cover and refrigerate for at least an hour or more.
Nutrition Facts : Calories 384 kcal, Carbohydrate 27 g, Protein 5 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 346 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
CREAMY POTATO SALAD
There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h55m
Yield 10
Number Of Ingredients 10
Steps:
- Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
- Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
Tips:
- Boil potatoes correctly: Pierce potatoes with a fork to allow even cooking. Ensure water covers potatoes to prevent uneven cooking.
- Use mayonnaise sparingly: Overusing mayonnaise can make the salad too heavy. Use just enough to coat the potatoes.
- Chill salad before serving: Chilling the salad allows the flavors to meld and develop. This makes the salad even more delicious.
- Add vegetables for extra flavor and texture: Add chopped celery, onion, or bell pepper to the salad for a more flavorful and colorful dish.
- Use fresh dill or parsley: Fresh herbs add a bright and refreshing flavor to the salad. Chopped dill or parsley are great options.
Conclusion:
Richmond Potato Salad is a delicious and classic Southern dish. It's perfect for potlucks, picnics, or any summer gathering. With its creamy dressing, tender potatoes, and tangy vinegar, this salad is sure to be a hit. So, gather your ingredients, put on your apron, and give this recipe a try. You won't be disappointed!
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