Potato-Cabbage Slaw

  • Prep:
  • Total Time:
  • Servings: 8
Potato-Cabbage Slaw

Photography: Marcus Nilsson

Source: Martha Stewart Living


  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • Coarse salt and freshly ground pepper
  • 1/2 small head Savoy cabbage, cored and thinly sliced (about 6 cups)
  • 1 cup sour cream
  • 1/3 cup safflower oil
  • 3 tablespoons finely chopped fresh dill
  • 2 tablespoons white-wine vinegar


  1. Cover potatoes with 2 inches of cold water. Bring to a boil, add 1 tablespoon salt, and reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a sharp knife, about 10 minutes. Drain; let cool 15 minutes.

  2. Combine potatoes, cabbage, sour cream, oil, dill, and vinegar in a bowl; season with salt and pepper. Refrigerate 1 hour before serving.


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