FRIED CHICKEN AND SWEET POTATO SALAD
MAKES 5 CUPS
Active: 40 min. • Total: 1 hr.
Chef Mason Hereford rarely leaves a country store without a haul of fried chicken. With the leftovers, he often makes this salad, a jumble of sweet potato, celery, and chopped pickles tossed in a lemon- and hot-saucespiked dressing anchored by plenty of Duke’s brand mayonnaise.
large sweet potato (1 lb. 2 oz.), peeled and diced into 1-inch cubes (4 cups) Kosher salt ⅓ cup mayonnaise ⅓ cup sour cream 3 Tbsp. Creole mustard 1 Tbsp. plus 1½ tsp. fresh lemon juice, or more to taste Tbsp. Louisiana-style hot sauce, such as Crystal brand cup finely diced bread-andbutter pickles cup finely diced celery cup finely diced red onion Tbsp. finely chopped fresh dill, plus more for garnish pieces leftover fried chicken (mixed parts), pulled off the bone (3 cups) Freshly ground black pepper Thinly sliced scallions,
for garnish 1 In a large pot, add the sweet potato cubes and enough water to cover by a few inches. Season generously with kosher salt, and bring to a simmer over medium heat. Cook until the sweet potato is tender when poked with a knife, about 20 minutes; drain. Transfer to a baking sheet or large plate, and refrigerate until completely cool.
2 Meanwhile, make the dressing: In a medium bowl, add the mayonnaise, sour cream, mustard, lemon juice, hot sauce, pickles, celery, onion, and dill. Stir well to combine.
3 In a large serving bowl, combine the cooled sweet potatoes and the chicken. Using a rubber spatula, gently fold in the dressing without smashing the potato pieces. Season with more lemon juice or kosher salt, if desired, and black pepper to taste (this will depend on how heavily your fried chicken was seasoned). Garnish with more fresh dill and thinly sliced scallions, and serve immediately.