There are a lot of perks to living alone – custom decor, reality TV with no judgement or guilt, singing karaoke as loud as possible to name a few. What’s not a perk? Grocery store items that come in Costco size portions ie. heads of cabbage. I got all excited to make my Steak and Fennel Salad, but was left with 3/4 of the head once I was finished. What to do!?
Not feeling particularly creative this week (although the results turned out GREAT), I mixed the same greens – fennel, cabbage, and parsley – with potatoes. To top it off, I made a yogurt dijon dressing which resulted in a creamy indulgent meal with half the mayo as regular potato salad.
Any suggestions on what to do with the remaining half of my cabbage!?
Yield: 4 servings
- 1 lb mixed mini potatoes
- 1/2 bulb fennel
- 1 1/2 cup shredded green cabbage
- 1/2 cup parsley, roughly chopped
- 1/4 cup plain yogurt
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tbsp olive oil
- Salt and Pepper to taste
- Preheat oven to 400 Fahrenheit. Prepare potatoes by slicing in half, drizzling with olive oil, and coating with salt and pepper. Toss to combine and place in an oven safe baking dish. Bake for 25 – 30 minutes, until very fork tender. Toss 2 – 3 times.
- Meanwhile, combine the veggie add-ins.
- For the fennel, remove the stalks and slice the bottom off to leave it flat. Place the flat side on the counter and slice thinly. Turn and slice the other way to create thin strips of fennel.
- Shred the cabbage and chop the parsley. Add to fennel and toss to combine.
- Prepare the dressing by whisking together yogurt, mayonnaise, mustard, olive oil, salt and pepper ina bowl. Set aside.
- Remove potatoes from oven and add to vegetable bowl. Coat with dressing and stir until evenly coated.
Note: Store in airtight container in the fridge. Lasts 3 – 4 days.
Potato salad is one of the most versatile meals or side dishes around! Combine a few simple vegetables and add in either a creamy dressing or a lemon vinaigrette and you’ve got a gourmet tasting, easy crowd pleaser.
Some of our other favorites are bacon and Brussels sprouts or caramelized onions and fresh herbs.