Chow Chow Potato Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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3 pounds Yukon gold potatoes, cut into 1-inch chunks

Kosher salt 

1 1/4 cups apple cider vinegar 

1/2 cup sugar 

1 teaspoon mustard seed 

1/2 teaspoon ground turmeric 

1/2 teaspoon freshly ground black pepper 

2 cups shredded cabbage

1 cup cauliflower florets 

1 red bell pepper, diced 

1 green bell pepper, diced 


  1. 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.
  2. 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.