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
TALK TO US
If you'd like to leave a comment (or a tip or a question) about this story with the editors, please email us. We also welcome letters to the editor for publication; you can do that by filling out our letters form and submitting it to the newsroom.