Richmond Potato Salad - cooking recipe

Ingredients

3 hard cooked egg yolks
3/4 cup mayonnaise
1 teaspoon yellow mustard
3 tablespoons sweet pickle juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground celery seed
3 teaspoons sugar
1 small onion, chopped
2 celery ribs, sliced thinly
5 medium red potatoes, boiled, peeled, cubed, slightly mashed

Preparation

In large bowl, mash egg yolks, incorporate into the mayonnaise. Add mustard, sweet pickle juice, salt, pepper, ground celery seeds and sugar. Add onions, celery and potatoes; mix to desired consistency.