Fried Chicken and Sweet Potato Salad (Soul food)

A wonderful, scrumptious combo of leftover fried chicken and sweet potatoes, thrown together with herbs, pickles, celery and onion within a creamy dressing. It's rich and heavy just like most other things in Southern cuisine, but so delicious it leaves no room for regret. 

Recipe source: Chef Mason Hereford, via Saveur. 

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Kumquat cardamom tea bread.

Five years ago: Pico de gallo (Mexican) (raw vegan).

Six years ago: Cocoa and chili biscotti (Aztec-style biscuits).

Seven years ago: Cajeta cake squares (Molten caramel cake).

Eight years ago: Scottish cardamom griddle scones, with butter and honey.

Ingredients:

• 1 large sweet potato (1 lb. 2 oz.), peeled and diced into 1-inch cubes (4 cups)
• Kosher salt
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 3 tbsp. Creole mustard
• 1 tbsp. plus 1½ tsp. fresh lemon juice, or more to taste
• 2 tbsp. Louisiana-style hot sauce, such as Crystal brand
• 1/4 cup finely diced bread-and-butter pickles
• 1/4 cup finely diced celery
• 1/4 cup finely diced red onion
• 1 tbsp. finely chopped fresh dill, plus more for garnish
• 4 pieces leftover fried chicken (mixed parts), pulled off the bone (3 cups)
• Freshly ground black pepper
• Thinly sliced scallions or dill, for garnish

Prepare all the ingredients so you have them on hand. 

In a large pot, add the sweet potato cubes and enough water to cover by a few inches. Season generously with 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 large plate and refrigerate until completely cool.

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.

Place the cubed leftover chicken in a large serving bowl. 

Also add the cooled sweet potatoes. 

Then, 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 /or thinly sliced scallions, and serve immediately.

It's done, dig in! :)