SAVEUR - - Virginia -

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.

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