Ingredients
3 lb. sweet potatoes
1 lemon
.67 c. buttermilk
1/4 c. light mayonnaise
salt and pepper
3 stalk celery
1/4 c. red onion
1/4 c. loosely packed fresh parsley leaves
Method
Sources
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Recipe1M+
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Recipe1M+
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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Water-sealed French crock keeps butter soft without refrigeration
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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Water-sealed French crock keeps butter soft without refrigeration
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in 6-quart saucepot, place potatoes and enough water to cover; heat to boiling over high heat. reduce heat to medium-low; cover and simmer 8 minutes or until potatoes are just tender. meanwhile, from lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. in large bowl, whisk lemon peel and juice with buttermilk, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. stir in celery, onion, and parsley. drain potatoes; cool 10 minutes. add to dressing in bowl and gently stir until potatoes are well coated. makes about 8 cups. spoon potato salad into large container with tight-fitting lid. can be refrigerated up to 1 day.