Name: Coleslaw Potato Salad
Total time: 2 h 15 min
Ingredients: 4 cups shredded green cabbage; 1¾ teaspoons table salt , divided, plus salt for cooking potatoes; 2 pounds Yukon Gold potatoes , unpeeled; ¾ cup mayonnaise; ¼ cup buttermilk; 3 tablespoons red wine vinegar; 1 tablespoon sugar; 1 tablespoon hot sauce; ½ teaspoon pepper; ¼ teaspoon celery seeds; 1 carrot , peeled and shredded (½ cup); 3 scallions , sliced thin on bias, divided

Why This Recipe Works

For a summer side dish mash-up, we combined tangy coleslaw and fluffy, buttery Yukon Gold potatoes. Rather than dicing and then boiling the potatoes, we boiled the potatoes whole in generously salted water to avoid a soggy, oversaturated slaw. Cooking the potatoes whole allowed them to steam inside their skins and kept the starches from absorbing too much cooking liquid. We mixed the cooked potatoes with a buttermilk dressing and stirred in shredded cabbage—which we first salted and drained to remove moisture—and carrots to complete the mash-up.

Before You Begin

To save time, shred the cabbage in a food processor fitted with a slicing disk. If you don't have a food processor, slice cabbage wedges crosswise ⅛ inch thick. We recommend using Yukon Gold potatoes that are similar in size, about 6 ounces each, to ensure even cooking.

Instructions

Toss cabbage and ¾ teaspoon salt together in large bowl. Transfer to colander, set colander over bowl, and let stand, stirring and pressing on cabbage occasionally with rubber spatula, until cabbage has wilted and released at least 2 tablespoons water, about 45 minutes. Discard liquid and return cabbage to bowl.

Meanwhile, place potatoes and 3 tablespoons salt in large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until paring knife inserted into potatoes meets no resistance, 35 to 45 minutes. Drain potatoes in colander and let sit until cool enough to handle but still warm, about 10 minutes.

While potatoes cool, whisk mayonnaise, buttermilk, vinegar, sugar, hot sauce, pepper, celery seeds, and remaining 1 teaspoon salt together in second large bowl.

Cut potatoes into ¾-inch pieces. Add potatoes, cabbage, carrot, and half of scallions to mayonnaise mixture and toss to coat. Cover and refrigerate until well chilled, at least 1 hour or up to 24 hours.

Toss salad to recombine. Season with salt and pepper to taste. Sprinkle with remaining scallions. Serve chilled or at room temperature.