Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Episode:
Trisha's Nashville Experience
Chow Chow Potato Salad
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 273
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 7 g
- Sugar
- 21 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 871 mg
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 273
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 7 g
- Sugar
- 21 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 871 mg
Ingredients
Directions
- Add the potatoes to a large saucepan or Dutch oven. Cover the potatoes with cold water and add 2 tablespoons of salt. Place over medium heat and bring to a simmer. Cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and set aside.
- To the same saucepan, add the vinegar, sugar, mustard seed, turmeric, black pepper and 1 teaspoon salt and bring to a boil. Add the cabbage, cauliflower and bell peppers and return the mixture to a boil. Add the potatoes back to the saucepan and toss to combine. Transfer to a bowl. Season with salt and pepper. Serve warm or refrigerate until ready to serve.
