Today in the year, I love to cry on lemon-y potatoes and I always seek new differences. So, I look forward to doing this creamy-scallion potato salad from Mehreen Karim’s New cookbook, Make it based on the plant! Southern.
“The recipes of my book Classics – Casseroles, Cobblers, Pie, Pie, and Biscuits – And they declare cultural influences I know to be part of southern robbery, “as MehreenWho was born in Alabama and tracked Texas, Kentucky, and Tennessee until his family lived in Georgia. He grew up enjoying Southern Fare in Bengali flavors. “The south is a greater number of places to live for immigrants and refugees, and there is a tradition based on plant plant within food.”
What causes the next level of potato salad is crispy potatoes, which are cooked, not boiled. “It’s good,” Mehreen said. “Potatoes get perfect crispy, and stewed scallions add a true depth of taste.” A maple syrup spray balances miso and scallions in creamy May.
And if you want to turn the salad to a main dish, you can also throw into white beans and any new vegetables you’ve got.
Creamy-scallion potato salad
FROM Make it based on the plant! Southern
You need:
6 scallions, targeted
1 ½ Libra (675 g) Baby Yukon Gold Potato (since it’s more red or purple little potatoes)
2 tablespoons olive oil 2 teaspoon kosher salt
1 package (16 ounces / 450 g) soft silken tofu
2 tablespoons freshly spilled in lemon juice
1 tablespoon of neutral oil 1 tablespoon white miso
1 tablespoon maple syrup
½ teaspoon of red pepper flakes
Preheat the oven at 400 ° F (205 ° C). Line a large baking sheet with aluminum foil. Put 4 in scallions on one side of the boiled baking. Thinly sliced the remaining 2 scallion and separately for garnish.
Wash and dry potatoes. Cut potatoes into 1-inch (2cm) pieces and add them to a large bowl bowl. Add olive oil and 1 teaspoon of salt and throw in clothes. Spread the potatoes beside the scallions in baking pan. Put the mixture into the bowl (to save yourself from washing it twice!). Bake potatoes and scallions for 30 minutes, flipping potatoes with a spatula once in the middle of the cooking pan. Remove from the oven if potatoes are a deep golden brown and the scallion brown and dried.
Using tads, move stewed scallions to a food processor or blender. Add tofu, lemon juice, neutral oil, maso, maple syrup, the remaining teaspoon salt, and red pepper flakes and 1 minutes, until completely smooth. Taste for salt and acidity and adjustment of your choice – if it is very tasty salt or sour, adding additional syrup or maple syrup.
Moving potatoes and ½ cups (120 ml) to scallion sauce to mix bowl and throw in order. Garnish with reserved scallions and serving.
Store potatoes salad in a airfield in the refrigerator at the refrigerator for up to 3 days. Store the rest of the scallion sauce in a airtight vessel or tightly capped jar up to 1 month. It’s a great dip in the sauce or condiment in hand.
MehreenThanks so much! Also, Mehreen shares 14 favorite things in large salad.
PS Eleven readers share their recipesand A trick for better summer salads.
(Putate potato salad photo by Emma Fishman. Photo by Mehreen Karim by Kelsey Cherry. Apart from Make it based on the plant! Southern by Mehreen Karim. Copyright 2025 by Mehreen Karim. Printed with permission from publication to worker. All rights reserved.)
