Growing up in Indiana, "meat and potatoes" is practically a food group. Even though my mom is fairly health conscious, they still make their way onto our dinner table quite often. But let's be honest . . . I rarely eat potatoes, let alone potato salad. Most of the time, it's soaking in conventional mayo and I can't even taste it without feeling sick to my stomach. But from time to time, in just the right setting, a light, crispy, cold potato salad feels oh-so right! Normally it involves BBQ, a sun set on a hot summer day, with Baked Lay's and Corona lights . . . okay, okay, I've regressed! My point is - Although I rarely eat this starchy vegetable, sometimes it just hits the spot! I guess you can take the girl out of Indiana, but you can't take the Indiana out of the girl. :D.
Did you know that one cup of sour cream contains about one-third the calories of mayo? Although I normally skip the diary, this dish tastes ah-mazing! In a room full of healthy picky eaters, this was a crowd favorite! Might I mention, it's perfect for labor day weekend!?!
RECIPE
Potato Salad with Cabbage + Dill
Salad or Side
GLUTEN FREE
serves 4
active time: 15 min.
total time: 1 hr. 15 min.
INGREDIENTS
- 3.5 cups potatoes (I like red, white, or petite potatoes), steamed and sliced
- 1/2 head savoy cabbage
- 1/2 - 1 cup sour cream
- 1/4 cup safflower oil
- 3 Tablespoons fresh dill, finely chopped
- 2 Tablespoons white-wine vinegar
INSTRUCTIONS
- Steam potatoes until tender.
- Combine all ingredients in a bowl: potatoes cabbage, sour cream, dill, and vinegar.
- Season with salt and pepper.
- Refrigerate for 1 hr. before serving.
MAKE AHEAD TIP
- Make potato salad the night before serving and store in refrigerator.
