Ham by Damon Lee Fowler

Author:Damon Lee Fowler
Language: eng
Format: epub
Publisher: The University of North Carolina Press
Published: 2017-08-20T16:00:00+00:00

Ham and Potato Salad

When someone dies down South, neighbors bring food to the bereaved family by the truckload. The selection will vary from town to town, but one can always count on two things: cold baked ham and potato salad. It was just a matter of time, then, before they turned up in the same bowl. Though this salad can be part of a buffet spread, it really is a main dish and is at its best served on a bed of lettuce with sliced ripe tomatoes and cheese straws, hot biscuits, or hot buttered toast on the side.

Many southerners use sweet pickles or sweet pickle relish in potato salad, and they’re a nice foil for the ham in this one. If that appeals to you, substitute 1/2–3/4 cup of small-diced bread-and-butter or other sweet pickles or sweet pickle relish for the olives.

SERVES 4–6

1 1/4 pounds small new red potatoes

Salt

2–4 tablespoons dry white vermouth or dry white wine (see Note)

1 pound cooked ham, cut into 1/2-inch dice (about 2 cups)

1/2 cup thinly sliced scallions or other green onions, both white and green parts

1/2 cup strung and chopped celery

1/2 cup pitted and sliced Greek black olives or 1/2 cup sliced pimiento-stuffed green olives, or a mixture of the two

2 tablespoons nonpareil capers, drained

Whole black pepper in a mill

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon Dijon-style mustard

2 tablespoons chopped flat-leaf (Italian) parsley or dill for garnish

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.