New potato-cabbage salad
Indulge in the refreshing flavors of our new potato-cabbage salad. A delightful harmony of crisp cabbage, tender potatoes, and zesty dressing awaits your taste buds. Bon appétit!
Ingredients:
- 340g round red or small Yukon gold potatoes, cut into 1/2-inch-thick wedges
- 3 tablespoons light mayonnaise
- 2 tablespoons German-style mustard
- 3 tablespoons cider vinegar
- 3 cups shredded green cabbage (see Tip)
- 1 cup shredded carrots (see Tip)
- 1 stalk celery, thinly sliced
- ½ cup thinly sliced green onions
- 2 slices turkey bacon, cooked according to package directions and chopped
Instructions:
- Cook potato wedges in a covered large saucepan filled with sufficient boiling water to cover for about 10 to 12 minutes until they are soft. Once done, drain the potatoes well and let them cool.
- While the potatoes are cooling, combine mayonnaise and mustard in a large bowl. Slowly mix in the vinegar until the mixture is smooth. Add the cooled potatoes, cabbage, carrots, celery, and green onions. Stir gently until everything is evenly coated. Cover the bowl and refrigerate the mixture for 2 to 24 hours before it is served. Stir the mixture again before serving and sprinkle bacon on top.
Summary:
- Calories: 604 kcal
- Fat: 20 g
- Protein: 17 g
- Carbs: 94 g
- Potassium: 2613 mg
- Magnesium: 153 mg