At its most pared-down, pimento cheese calls for jarred pimentos, grated cheese, and, most crucially, a lot of mayonnaise. But most recipes rarely stop there. This Big Little pimento cheese introduces one unexpected ingredient—boiled potatoes—and, in the process, turns into a newfangled potato salad that’s more than the sum of its parts. Emma suggests pairing this recipe with grilled chicken breasts or pork chops, griddled tofu steaks or veggie burgers, sausage sandwiches or salt-and-pepper ribs. What will you do? GET THE RECIPE ►► https://f52.co/2A528T0A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. INGREDIENTS3 tablespoons kosher salt, plus more to taste1/2 pound sharp cheddar cheese, grated2 pounds red or Yukon potatoes, cut into 1½-inch chunks1 (14-oz) jar hot Peppadew peppers, drained and vinegar reserved1/2 cup mayonnaise1/2 pound sharp cheddar cheese, gratedSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
