Thursday, January 7, 2016

Sally Bell’s Potato Salad Knockoff #recipe #lowsodium @lucyburdette

LUCY BURDETTE:  when we drive to Florida in the fall, and back north in the spring, we have developed one must-stop lunch place. Sally Bell’s Kitchen is in downtown Richmond and when you walk in, you feel like you’ve fallen back to an earlier time, with grandmothers in aprons and hairnets making you a Southern lunch. You choose your preferred sandwich and cupcake (strawberry in this case, though the caramel icing is killer,) and then potato salad, a deviled egg, and a Parmesan wafer are added. And the packaging is adorable—each lunch comes in a little white cardboard box, tied up with string.

We love everything about the lunch, but especially the potato salad. I wondered if I could make something that tasted like Sally Bell’s potato salad, which is a little sweet, and thus maybe lower-sodium. I started with Vicky Yates’s recipe and then tweaked. Here’re my results, which we liked a lot. 

Servings: 6-8

    2 1/2 pounds medium red-skinned potatoes, washed, with bad spots cut out (about 7-8)
    1  teaspoon BENTON’S TABLE TASTY (or salt if you don’t need low sodium)
    1/2 cup mayonnaise (I used Woodstock organic)
    3 tablespoons Rick’s pickle relish with juice (or other sweet, high-quality)
    1 1/2 tablespoons Dijon mustard
    1 teaspoon sugar
    1/4 teaspoon freshly ground black pepper plus more
    5 large hard-boiled eggs, just the yolks folks
    2 tablespoons chopped red onion
    2 tablespoons chopped flat-leaf parsley

    Cut the potatoes into quarters, cover with water and simmer until tender when pierced with a knife, 20–30 minutes. Drain. Place potatoes in a large bowl and let cool slightly.

    Meanwhile, whisk mayonnaise, pickle relish, Dijon mustard, sugar, 1/4 tsp. pepper, and 1 tsp. Table Tasty in a small bowl for dressing.  Add onion and parsley.

Using a large wooden spoon or potato masher, coarsely smash potatoes.
    Add egg yolks to potatoes and coarsely smash them together. Then gently mix in the dressing. Cover and chill.

 Dust the top of the bowl with paprika.

Sodium count for the whole bowl, which made at least 10 servings: Benton’s Table Tasty, 0 mg, 5 egg yolks, 170 mg, potatoes, under 70 mg, Rick’s pickle relish, 225/3 TBSP, Woodstock organic mayo, 480/half cup, Dijon mustard, about 200 mg/1.5 TBSP. Approximately 130 mg sodium for a BIG serving.

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  1. The counting seems like a pain in the beginning but you get used to it, and after a while you don't like the extra salt taste. This recipe is yummy. My mother always sprinkled paprika on salads so I do, too. Never have been able to answer why when asked though except to say because my mom did it.

    Looking forward to Killer Takeout!

  2. thanks Grandma Cootie--that's as good a reason as any! And you are right, after a while you do get adjusted to the lower sodium approach!

  3. You are a proper southern lady!
    What is Benton's Table Tasty?
    Why no egg whites?

    1. I don't know the answer to the egg white question, except that's how they do it:). It gives it a very nice yellow color. (and I have to admit, I don't like running into egg whites in my potato salad!)

      As for Bentons, it's the best no-salt seasoning I've found. My hub thinks it tastes like Knorr's vegetable soup mix. I think it adds flavor so I don't miss the salt.

  4. Oh, Sally Bell's sounds wonderful -- I love classic American places like that!

    And Grandma Cootie, paprika in our family, too, on potato salad and deviled eggs!

    1. Me too--we first discovered this in the Road Food book by Jane and Michael Stern. We haven't liked all their selections, but adore Sally Bell's!

  5. Yum!! I adore potato salad. (Though I keep it to a minimum because otherwise...I'd eat the whole thing daily!)

    ~Daryl / Avery

  6. That's almost exactly what I put in potato salad. I always add juice from the sweet and sour pickle jar. That makes all the difference, IMHO!

  7. Do potato salads vary regionally? I have only ever had potato salad made with sliced or cubed potatoes. This smashing thing could be a real shake up in my existence ;)
    Am I prepared for it??? (Big smile) thanks for sharing!

  8. Outstanding recipe. I love potato salad and have found that it comes in as many different ways as there are cooks. The holidays always had two totally different versions from my grandmother and great aunt, sisters. One was smashed and one was whipped all together with a mixer. I am loving all the low sodium hints and recipes, as everyone needs to curtail their intake. Thanks, Roberta.

  9. thank you guys for the nice comments! I especially appreciate the low sodium comment Doward, as I'm afraid it might be boring people to tears...

  10. Sounds so yummy, Lucy! I too agree that the low sodium recipes are very handy. My doc will probably agree when I have my BP readings next time. I like the names of the products too. Some I'll have to get in the US when I visit next time. XO MJ

  11. It looks good but my mom's potato salad is the best. I might try it sometime but I don't know...