ALABAMA CHANIN - ASHLEY ENGLISH - SOUTHERN FROM SCRATCH - 1

RUSSET POTATO + DILLY BEAN SALAD WITH ASHLEY ENGLISH

We’ve long been fans of Ashley English—southern cook, homesteader, and holistic nutritionist. We have listened to her advice on how to be a gracious host as we create memorable experiences for our guests at The Factory—and even made a few of her pies. Ashley is back with a newly released cookbook, Southern from Scratch: Pantry Essentials and Down-Home Recipes. The goal of the cookbook is to help the reader build their very own southern-style pantry, completely from scratch. And it puts your new pantry to use with over 100 recipes.

We’ve picked out several must-try recipes, but our favorite is the Russet Potato + Dilly Bean Salad. We love it so much that we’ll be serving in The Factory Café next week from Tuesday, July 3rd through Friday, July 6th. Stop in and sample it for yourself—or if you can’t, enjoy making the recipe below.

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RUSSET POTATO + DILLY BEAN SALAD
Serves 8 to 10

¼ cup apple cider vinegar
2 tablespoons sea salt, for the cooking water
4 pounds russet potatoes, peeled and cut into bite-size cubes
1 cup Dilly Beans, chopped to ¾-inch lengths
½ cup Dilly Bean brine
1 cup mayonnaise
2 tablespoons coarse prepared mustard
Sea salt and freshly ground black pepper

Stir the vinegar and salt into 3 quarts of water in a large pot. Add the potatoes and turn the heat to high. As soon as the water comes to a boil, turn the temperature down to simmer. Cook for 10 minutes, stirring occasionally.

Preheat the oven to 350 degrees Fahrenheit.

When the potatoes are done, drain them well in a colander and let them sit for 5 minutes to let off some steam.

Spread out the potatoes on a large rimmed baking sheet. Bake for 10 minutes. Remove the pan from the oven and let cool for about 10 minutes.

Transfer the potatoes to a medium mixing bowl. Gently fold in the dilly beans, pickling brine, mayonnaise, mustard, and salt and pepper to taste.

Cover the mixing bowl and place in the refrigerator. Cool at least 1 hour before serving.

DILLY BEANS
Makes about 5 pints.

2 pounds green beans
3 cups white vinegar
3 cups water
¼ cup pickling salt
10 garlic cloves, peeled
5 teaspoons dill seeds
5 teaspoons brown mustard seeds
2 ½ teaspoons black peppercorns
10 sprigs fresh dill

Fill a canner or large stockpot with water, place five-pint jars inside, and set over medium-high heat. Bring just to the boiling point.

Bring the vinegar, water, salt to a full, rolling boil in a medium pot. Remove the pot from the heat. Transfer the brine to a pourable, spouted container, such as a heatproof measuring cup, if desired.

Using a jar lifter, remove the hot jars from the canner and place on top of a kitchen cloth on the counter. Place 2 garlic cloves, I teaspoon dill seeds, 1 teaspoon mustard seeds, ½ teaspoon peppercorns, and 2 sprigs fresh dill in each jar. With the help of a canning funnel, pack the green beans into the jars, topped off by the brine, reserving ½ inch headspace.

Use a spatula or wooden chopstick to remove any trapped air bubbles around the interior circumference of the jars. Wipe the rims clean with a damp cloth. Place the lids and screw bands, tightening only until fingertip-tight.

Again using a jar lifter, slowly place the filled jars in the canner. Be sure that the jars are covered by at least 1 inch of water. Bring to a boil, and then process for 10 minutes, starting the timer once the water is at a full, rolling boil.

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P.S.: We’re hosting an Instagram giveaway with Ashley for your chance to win a copy of Southern from Scratch. To enter for a chance to win, follow @smallmeasure, @roostbooks and @alabamachaninfactorycafe on Instagram, leave a comment on @alabamachaninfactorycafe’s post and tag a friend.

The giveaway ends on June 30th at 11:59pm CST and is open to U.S. residents 18+ older. We will pick a winner next week and message you for your contact information. Good luck!

Recipe courtesy of Southern from Scratch by Ashley English, © 2018 by Ashley English.  Photographs by Johnny Autry, © 2018 by Johnny Autry. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.

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