Cabbage and potato salad is a hearty and flavorful twist on the classic potato salad. Combining tender potatoes with crunchy cabbage, tangy dressing, and fresh herbs, this dish is perfect for picnics, potlucks, or as a versatile side for any meal.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients:

• 1 pound baby potatoes, halved or quartered
• 2 cups green cabbage, finely shredded
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped

For the Dressing:

• 1/3 cup mayonnaise (or Greek yogurt for a lighter option)
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar or lemon juice
• 1 clove garlic, minced
• Salt and black pepper, to taste

Instructions:

1. Cook the Potatoes:
   Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 10–12 minutes. Drain and let them cool slightly.
2. Prepare the Dressing:
   In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic, salt, and pepper. Adjust seasonings to taste.
3. Combine the Ingredients:
   In a large mixing bowl, combine the warm potatoes, shredded cabbage, red onion, parsley, and dill. Pour the dressing over the top and toss gently to coat everything evenly.
4. Chill and Serve:
   Refrigerate the salad for at least 15–20 minutes to let the flavors meld. Serve chilled or at room temperature.