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.
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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