Best Chow Chow Potato Salad Recipes

Chow-Chow image

Provided by Damaris Phillips

Time 8h40m

Yield 3 cups

Number Of Ingredients 13

2 cups shredded red cabbage (about 1/4 head)
1 red bell pepper, small dice (about 1 cup)
1 medium onion, small dice
6 radishes, thinly sliced (about 3/4 cup)
2 tablespoons kosher salt
1/2 cup rice wine vinegar
1/3 to 1/2 cup honey
1/2 teaspoon mustard powder
1/2 teaspoon turmeric
1/2 teaspoon prepared horseradish
1/4 teaspoon ground cloves
1 bay leaf
1 Thai chili, quartered if fresh and left whole if dried

Steps:

Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl. Refrigerate overnight.
Press out as much liquid as possible from the vegetables.
Combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf and chili with 1/2 cup water in a large pot and boil for 5 minutes. Add the vegetable mixture, toss to coat and bring it back to a boil. Remove from the heat and let cool to room temperature. Transfer to a container and store in the refrigerator for up to 7 days.

Potato Salad image

Provided by Trisha Yearwood

Categories side-dish

Time 1h30m

Yield 12 servings

Number Of Ingredients 6

5 pounds red potatoes, peeled and cut in 1/2-inch cubes
2 teaspoons salt, plus more to taste
4 hard-boiled eggs, peeled and diced
3/4 cup mayonnaise
1/2 cup sweet pickle relish
Black pepper

Steps:

Place the potatoes in a medium saucepan or pressure cooker (see Note). Add 2 teaspoons salt and enough water to cover the potatoes. Boil the potatoes until they are tender when pierced with the point of a knife but hold their shape, 30 minutes. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Add the chopped eggs, mayonnaise, and sweet relish, and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve.

Potato Salad image

Provided by Trisha Yearwood

Categories side-dish

Time 1h

Yield 12 servings

Number Of Ingredients 6

5 pounds red potatoes, peeled and cut into 1/2-inch cubes
2 teaspoons salt, plus more to taste
4 hard-boiled eggs, peeled and diced
3/4 cup mayonnaise
1/2 cup sweet pickle relish
Black pepper, to taste

Steps:

Place the potatoes in a medium saucepan. Add the salt and enough water to cover the potatoes. Boil the potatoes until they are tender when pierced with the point of a knife but hold their shape (do not overcook), about 30 minutes.
Drain the potatoes, transfer them to a large mixing bowl and allow them to cool completely. Add the hard-boiled eggs, mayonnaise and relish and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve.

Southern Chow Chow image

Provided by Kardea Brown

Categories side-dish

Time 1h

Yield 2 quarts

Number Of Ingredients 15

5 cups white distilled vinegar
3 cups granulated sugar
2 tablespoons kosher salt
1 tablespoon whole cloves
1 tablespoon mustard seeds
1 tablespoon whole black peppercorns
1 teaspoon yellow mustard powder
1 teaspoon ground turmeric
Pinch crushed red pepper flakes
1 bay leaf
4 green tomatoes, finely diced
2 green bell peppers, finely diced
1 red bell pepper, finely diced
1 large sweet onion, such as Vidalia, finely diced
1/2 head cabbage, shredded (about 6 cups)

Steps:

Clean and sterilize 2 quart-size canning jars with lids.
Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.