I’m sure it’s getting pretty darn repetitive to hear about how I’m moving soon. I know, I know. It’s been months! Just move already! It’s looking more and more like the move is happening soon, so hopefully you wont have to hear about this much longer! I have a tentative start date of November 4. But this is the federal government and there’s a background check that hasn’t even started yet. So fingers crossed!
In the meantime, I’m taking stock of what local treasures I’m going to miss when I leave Richmond, and local foods are high on that list. Some are dishes served at local restaurants, like the amazing Vegan Curried Chicken Salad from 821 Cafe. And some of these local favorites are sold in grocery stores. Richmonders loved our local grocery store chain, Ukrops. When they went out of business, people were practically panicked about what was going to happen to their favorite Ukrop’s Kitchen recipes. Where were we going to buy our White House Rolls? Our Rainbow Cookies? Our Redskin Potato Salad?!!!
Okay, I could not care less about the White House Rolls our Rainbow Cookies. The rolls are just basic rolls and biting into a rainbow cookie coats your mouth with lard (and very little flavor). But that potato salad – OMG. Both creamy and sharp, it’s the perfect potato salad. So along with the rest of the city I breathed a sigh of relief when Ukrop’s decided to keep their factories open to sell packaged foods to Martin’s grocery stores (and now several others).
So now I get to take a little bit of Ukrop’s with me to Maryland!
Redskin Potato Salad
- 1 1/2 pounds redskin potatoes, cubed
- One stalk celery, finely diced
- 2-3 scallions, finely chopped
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon mustard powder
- 3 tablespoons celery seed
- 3/4 teaspoon salt
Boil the potatoes. Drain and set aside to cool.
Combine sour cream, mayonnaise, mustard powder, and celery seed in a bowl.
Stir the celery and onions into the cooled potatoes.