Chow Chow Potato Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 273
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 61
- Dietary Fiber
- 7
- Sugar
- 21
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 871
- Total: 35 min
- Active: 20 min
Ingredients
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
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.