Pimento. Cheese. Potato. Salad.
But perhaps the most natural use of this cheesy, creamy spread is in some of summer’s greatest hits: mayo-based salads. Think: potato salad, macaroni salad, even coleslaw. In all of these dishes, you make a mayo-based dressing, then stir in the main ingredient, be it potatoes, elbow pasta, or shredded cabbage.
So, what if said mayo-based dressing was actually pimento cheese?Suffice to say: Spuds have never been happier. The rest of the recipe is classic-ish. We’ve got sharp cheddar and mayonnaise . But no pimentos, which I stand by. Which seems to defeat the whole purpose, I realize, but there’s more precedent for this than you’d think., a hot-sweet pickled pepper native to South Africa. Besides their snappy crunch and happy color, Peppadews come with their own vinegary brine, a bonus Big Little ingredient. If you don’t have or can’t get ahold of peppadews, pickled cherry peppers would make a convincing stand-in. Or go ahead and roast some bell peppers or poblanos, jar them, and shake in whatever vinegar is around. Team this salad up with grilled chicken breasts or pork chops, griddled tofu steaks or veggie burgers, sausage sandwiches or salt-and-pepper ribs. You tell me.
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