Reader's Digest Asia Pacific

CREAMY POTATO SALAD WITH CABBAGE

-

• 1.5kg red potatoes

• 1 red onion

• ¼ cup red wine vinegar

• 1 cup sour cream

• ½ cup sauerkraut or kimchi (drained and chopped)

• ½ cup chopped fresh dill

• 2 tbls wholegrain mustard

• Salt and pepper

Method

1. Slice potatoes (skin left on) into 2cm thick slices.

2. Place potatoes in a medium saucepan and cover with cold water, season generously with salt.

3. Bring to a simmer and cook until potatoes are tender but still holding their shape, about 15 minutes.

4. Drain and let cool.

5. While the potatoes are cooking, cut the onion into rings, then toss in a small mixing bowl with the red wine vinegar. Let stand, stirring every few minutes, until the onion rings are bright pink, about 20 minutes.

6. In a bowl, mix together the sour cream, sauerkraut or kimchi, fresh dill and wholegrain mustard. Season with salt and pepper.

7. Gently stir the sour cream dressing into the cooled potatoes until slices are well coated. Season with additional salt if desired. Serve straight away, or refrigerat­e up to 8 hours before serving.

 ?? ??

Newspapers in English

Newspapers from Australia