Oomph in Your Slaw

Everyone I know in Tennessee, California, and Oregon has trouble growing dill in recent years, including me. But fresh dill chopped into all sorts of things is so good!

Here’s a hefty slaw with dill and sour cream over potatoes and cabbage to fill you up during an exciting football game. Salad and vegetable dish in one, it’s worth the making.

Dilly Potato Slaw

Serves 6

Ingredients

• 1 1/2 lbs potatoes, peeled or not, in 1″ pieces
• Salt and pepper
• 6 c any type cabbage, cored and thinly sliced
• 1 c sour cream
• 1/3 c oil
• 3 TBSP fresh dill, chopped
• 2 TBSP vinegar

Simmer potatoes and 1 TBSP salt until tender, about 10 minutes.

Drain.

Cool 15 minutes.

Combine sour cream, oil, dill, vinegar, salt, and pepper.

Toss salad and refrigerate an hour before serving.

Refrigerate at lease an hour before serving. If you leave it in the refrigerator overnight, the taste and texture meld to perfection.

It never hurts to crumble bacon on top!