Cabbage and Potato Slaw

By Jan

Ingredients

• 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

Preparation

Step 1

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.