The Lee Bros. Simple Fresh Southern: Knockout Dishes With Down-Home Flavor by Matt Lee; Ted Lee

Author:Matt Lee; Ted Lee
Language: eng
Format: mobi, azw3
Tags: Southern style, Methods, Cooking, Regional & Ethnic, American, Quick & Easy, Southern States, General, Cookery, American - Southern style
ISBN: 9780307453594
Publisher: Crown Publishing Group
Published: 2009-11-02T10:00:00+00:00

2½ pounds small red potatoes, cut into ½-inch dice

½ cup high-quality store-bought mayonnaise, such as Hellmann’s or Duke’s

¼ cup whole or lowfat buttermilk

¼ cup pickle relish or finely diced pickles

Juice of 1 large lemon

1 tablespoon white wine vinegar or distilled white vinegar

1 teaspoon curry powder or garam masala, plus more to taste

2 ribs celery, peeled and finely diced (1 cup)

1 cup thinly sliced scallions (white and green parts)

Freshly ground black pepper

1 Put 6 cups water, 4½ teaspoons of the salt, and the potatoes in a large saucepan, cover, and bring to a boil over high heat. Cook until the potatoes are just fork-tender, about 3 minutes. Remove from the heat and let sit in the hot water for 10 minutes while you prepare the dressing.

2 In a large salad bowl, whisk the mayonnaise with the buttermilk, pickle relish, lemon juice, vinegar, curry powder, and ½ teaspoon of the salt.

3 Drain the potatoes in a colander and run them under cold running water to cool. Shake off the excess water, and transfer the potatoes to the bowl containing the dressing. Add the celery and scallions, and toss until evenly coated with the dressing. Serve immediately, or cover and refrigerate until ready to serve (but not more than 2 days).

4 Before serving, season to taste with salt, curry powder, and black pepper.

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