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 teaspoons 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.
Now stir in the sour cream/mayonnaise mixture.
And that’s it! Potato salad is pretty much always just “mix that shit up” so this was always going to be a very short post!
I have been eating Redskin Potato Salad for many many years. Last week I got some it tasted not as good. To chunky, not cooked enough and vegetables were very small. So I got another 10 days later tried again. Same problem, Why did you change the way you make it. I can get it cheaper elsewhere. I WAS willing to pay extra for the best, but NOT is it tastes like all others.
I have been eating Redskin Potato Salad for many many years. Last week I got some it tasted not as good. To chunky, not cooked enough and vegetables were very small. So I got another 10 days later tried again. Same problem, Why did you change the way you make it. I can get it cheaper elsewhere. I WAS willing to pay extra for the best, but NOT if it tastes like all others. Kroger NOW BETTER. Sad
Now if we could recreate the White Meat Chicken Salad! And while you’re at it, the Birthday Cake!
Did you mean 3 Tablespoons of celery seed? I used 3 teaspoons and THAT was way too much!
I’m going to make it again and check. I think it’s possible that I had really, really old celery seed since I don’t use it very often!
I did go back and make it with fresh celery seed and 3 teaspoons was much closer to the flavor I remember. I guess this is what I get for using such an old spice!
I didn’t mean three teaspoons, but that’s what the recipe now calls for. I had really, really old celery seed when I first published this.
just made this and agree that 3 tbls celery seed would be way to much. fortunately I stopped at 2 which is probably heavy. I will let you know what it tastes like when i serve it at luncheon tomorrow. And really, the white meat chicken salad would be the bomb! Did you know that some Krogers and Food Lions stock the Ukrop’s RSPS and WMCH!! found it in Virginia Beach this summer.
I agree. I went back and made this again with 3 teaspoons of fresh celery seed and that’s much closer to what I remember of the good stuff!