Jim Bailey | The Yankee Chef: Country Kitchen Potato Salad with Crabmeat
Country Kitchen Potato Salad with Crabmeat
I remember so well one of my parents first restaurants in Maine. It was the Canaan Country Kitchen. It was here that I first learned this recipe for cole slaw dressing that I have never had since. What a perfect marriage, combining cole slaw, great dressing, some crunchy vegetables and crabmeat.
Ingredients: Country Kitchen Dressing: 1 cup mayonnaise or salad dressing; 1/2 cup buttermilk; 1/4 cup apple cider vinegar; 1 tablespoon sugar; 2 teaspoons prepared horseradish; 1 teaspoon each lemon pepper and Old Bay Seasoning; Salt and black pepper to taste. Salad: 4 cups cooked, cubed potatoes; 2 cups cole slaw mix; 1/2 cup cooked, whole kernel corn; 1/2 cup minced cucumber; 4 ounces cooked crabmeat
Directions: Whisk together Country Kitchen Dressing ingredients until smooth; set aside. In a large bowl, add all salad ingredients, tossing to combine. Fold in the dressing to the potatoes well. Cover and refrigerate at least 1 hour before serving. Note: Any choice of crabmeat will be just fine, including canned(but drained well), freshly cooked and chopped or even imitation that has been chopped
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