SIDE DISH
POTATO SIDE SALAD
This South American salad is lighter than the mayo-bound Russian type. It goes well with grilled meat or chicken.
• 3 pounds small Yukon gold or red potatoes
• 1 (8-ounce) can creamed corn
• ½ cup hot-dog-type pickle relish, or more to taste
• ½ cup mayonnaise
• Salt and freshly ground pepper
Cook potatoes in water to cover until tender, about 20 minutes; drain. When cool enough to handle, cut in half and slice thickly.
In a large serving bowl, mix the creamed corn, relish, mayo and salt and pepper to taste. Fold in potatoes. Taste and adjust seasonings. Refrigerate, covered, for at least an hour for flavors to blend. Makes 6 to 8 servings.
Source: Adapted from The South American Table by Maria Baez Kijac (Harvard Common Press, 2003).
Per serving: 340 calories (39 percent from fat), 15.1 g fat (1.7 g saturated, 2.4 g monounsaturated), 10.8 mg cholesterol, 5.4 g protein, 48.2 g carbohydrates, 4.6 g fiber, 447.3 mg sodium.
