CHOW CHOW POTATO SALAD

Chow Chow Potato Salad image

Provided by Trisha Yearwood

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

3 pounds Yukon gold potatoes, cut into 1-inch chunks
Kosher salt
1 1/4 cups apple cider vinegar
1/2 cup sugar
1 teaspoon mustard seed
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
2 cups shredded cabbage
1 cup cauliflower florets
1 red bell pepper, diced
1 green bell pepper, diced

Steps:

Add the potatoes to a large saucepan or Dutch oven. Cover the potatoes with cold water and add 2 tablespoons of salt. Place over medium heat and bring to a simmer. Cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and set aside.
To the same saucepan, add the vinegar, sugar, mustard seed, turmeric, black pepper and 1 teaspoon salt and bring to a boil. Add the cabbage, cauliflower and bell peppers and return the mixture to a boil. Add the potatoes back to the saucepan and toss to combine. Transfer to a bowl. Season with salt and pepper. Serve warm or refrigerate until ready to serve.