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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Country Kitchen Potato Salad with Crabmeat

I remember so well one of my parents first restaurants in Maine. It was the Canaan Country Kitchen. It was here that I first learned his recipe for cole slaw dressing that I have never had since. So what a perfect marriage, combining cole slaw, great dressing, some crunchy vegetables and crabmeat. Think about it for a moment......done? Now go make it!


For 1 Batch(es)


  • Country Kitchen Dressing:
  • 1 cup mayonnaise or salad dressing
  • 1/2 cup buttermilk
  • 1/4 cup apple cider vinegar
  • 1 tablespoon sugar
  • 2 teaspoons prepared horseradish
  • 1 teaspoon each lemon pepper and Old Bay Seasoning
  • Salt and black pepper to taste
  • Salad:
  • 4 cups cooked, cubed potatoes
  • 2 cups cole slaw mix
  • 1/2 cup cooked, whole kernel corn
  • 1/2 cup minced cucumber
  • 4 ounces cooked crabmeat *

Country Kitchen Potato Salad with Crabmeat Directions

  1. Whisk together Country Kitchen Dressing ingredients until smooth; set aside.
  2. In a large bowl, add all salad ingredints, tossing to combine. Fold in the dressing to the potatoes well. Cover and refrigerate at least 1 hour before serving.
  3. * Your choice of crabmeat will be just fine, including canned(but drained well), freshly cooked and chopped or even imitation that has been chopped.