Potato-Cabbage Slaw

Serves 8

Recipe from Martha Stewart Living

Husband-Tested in Jean’s Kitchen (Friend of Alice)

We recently attended a birthday party where a bunch of us gathered on the brand new patio of a friend.  Everyone was to bring a dish.  I have to say that when this particular group gets together, the food is always superb. So, I really mean it when I say that this side dish was the big hit of the night. To me, it was like the best tasting potato salad and Cole slaw put together.  My good friend, Jean, made it.  It was scrumptious and perfect for a summer picnic.  Everyone asked if she would share the recipe and if I would post it on my blog, so here it is!   

1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces

Coarse salt and freshly ground pepper

½ 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 or 2 teaspoons dried dill

2 tablespoons white-wine vinegar or champagne vinegar

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.

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