Coleslaw Or Potato Salad Recipe

Prep vegetables

Finely shred the green and red cabbage (use a sharp knife, mandoline, or food processor) and transfer to a large mixing bowl. Peel and grate the carrot(s) and add to the bowl. Thinly slice the green onions and chop the parsley; add both to the bowl.

Make dressing

In a separate medium bowl or measuring cup, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, granulated sugar, kosher salt, black pepper, celery seed (if using), and lemon juice (if using) until smooth and slightly glossy.

Combine and toss

Pour the dressing over the shredded vegetables. Using tongs or two large spoons, toss thoroughly to coat evenly. Taste and adjust seasoning: add a pinch more salt, a splash more vinegar, or a little extra sugar if you prefer sweeter slaw.

Resting

Cover the bowl and refrigerate at least 30 minutes (ideally 1 hour) to let flavors meld and for the cabbage to slightly soften. Give the slaw a final toss before serving. Serve chilled or at cool room temperature.

Cook potatoes

Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 10–15 minutes depending on size. Drain immediately and let steam-dry in the colander for 5 minutes.

Cook eggs

While the potatoes cook, place the eggs in a small saucepan and cover with cold water. Bring to a gentle boil, then cover and remove from heat; let sit 9–10 minutes for hard-boiled yolks. Transfer eggs to an ice bath for 5 minutes, then peel and chop roughly.

Make dressing

In a medium bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, apple cider or white wine vinegar, 1.5 teaspoons kosher salt, and 3/4 teaspoon black pepper until smooth. Adjust seasoning to taste.

Combine salad

Transfer slightly warm potatoes to a large bowl. Add the diced celery, red onion, chopped pickles (or relish), and most of the chopped dill (reserve a little for garnish). Add the chopped hard-boiled eggs. Pour the dressing over the potatoes and gently fold with a spatula to coat, being careful not to mash the potatoes; taste and adjust salt and pepper.

Chill and serve

Cover and refrigerate the potato salad for at least 30 minutes to let flavors meld (up to overnight). Before serving, give a gentle stir, sprinkle with reserved dill and a light dusting of paprika if using. Serve chilled or at cool room temperature.