Creamy Potato sour cream slaw
Serves: 4-6 side portions. Tip: For more colour add in half red and half green cabbage and serve immediately.
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Directions
- Boil the baby potatoes in salted water until tender. Drain well. Halve and allow to cool completely.
- For the dressing: Combine the sour cream, mayonnaise, mustard, garlic, vinegar and onion powder and stir well.
- In a large bowl combine the cooked potatoes, cabbage, carrots and celery and pour over the dressing. Stir well.
- Sprinkle fresh parsley over just before serving.
Ingredients
- 450 g Potatoes, baby
- ½ cup Sour Cream
- ¼ cup Mayonnaise, creamy
- 1 tbsp Mustard, Dijon
- 1 tsp Garlic, crushed
- 2 tsp Apple Cider vinegar
- 2 tsp Onion powder
- 2 cups Cabbage, green, sliced finely
- 1 cup Carrots, peeled, grated
- 1 Celery, julienned
- 2 tsp Parsley, fresh, finely chopped