Teresa's Recipes
Cabbage and Potato Salad
This vibrant Cabbage and Potato Salad is not just a side dish; it's a celebration of flavors and textures! Crisp cabbage, tender potatoes, and colorful carrots come together with a creamy and tangy dressing that tantalizes your taste buds. Perfect for summer barbecues, picnics, or as a refreshing complement to roasted meats, this salad is a delightful addition to any meal. Its roots can be traced back to various European cuisines, where cabbage salads have been enjoyed for centuries as a way to utilize seasonal vegetables while providing a satisfying and nutritious option.
Ingredients
- 4 medium, boiled and cubed Potatoes
- 4 cups, shredded Cabbage
- 2 large, grated Carrots
- 1 small, thinly sliced Red onion
- 1/4 cup, chopped Fresh parsley
- 1/2 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons Apple cider vinegar
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 220
- Fat: 10g
- Carbs: 30g
- Protein: 4g
- Sodium: 250mg
- Sugar: 3g
Instructions
- In a large bowl, combine the boiled and cubed potatoes, shredded cabbage, grated carrots, sliced red onion, and chopped parsley. Toss gently to mix the vegetables evenly.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. Adjust seasoning to your liking.
- Pour the dressing over the salad ingredients and toss until everything is well coated.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together for a more delicious taste.
- Before serving, give the salad a good stir, taste, and adjust seasoning if necessary. Serve chilled and enjoy!
Tips
- For a healthier version, substitute Greek yogurt for mayonnaise.
- Add diced apples or raisins for a touch of sweetness.
- For extra crunch, include chopped nuts like walnuts or pecans.