Potato Salad with Cabbage + Dill (gf)

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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.

PRINT OR DOWNLOAD RECIPE

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

  1. Steam potatoes until tender.
  2. Combine all ingredients in a bowl: potatoes cabbage, sour cream, dill, and vinegar.
  3. Season with salt and pepper.
  4. Refrigerate for 1 hr. before serving .

MAKE AHEAD TIP

  • Make potato salad the night before serving and store in refrigerator. 
Yum