Red Cabbage Potato Salad

Red potato salad is an easy to make, delicious to eat, frugal side dish that is a frequent guest at BBQ's and other summer gatherings. My colorful potato salad is a healthier version that is made with chopped red cabbage, red onions, celery and red potatoes - no mayo but another delightful dressing.



Of course it meets gluten free standards and is vegan and nut free as well. A perfect allergy friendly recipe.

How I Created This Salad

I created this salad when I ran short of containers to store my leftovers one night. Out of necessity, I combined my red cabbage slaw with my French potato salad into one container. The next day when I went to serve my salads again , the two salads had mingled together creating a colorful delicious tasting potato salad that I we enjoyed immensely,

Since I loved the results,  I now make a recipe for red cabbage potato salad.
I think you will love it too, so don't forget to pin it for when you need a really good summer salad.

This delicious salad is  mayo free, gluten free, vegan, and full of colorful and crunchy vegetables.

Health Giving Benefits of Purple Vegetables

Although we often refer to purple vegetables as "red" as in  - red cabbage , red onions, red potatoes and red grapes- they are actually in the purple family and their rich color is key to some powerful nutrients and protective antioxidants that 

• help build stronger immune systems to fight disease
• help fight aging
• provide life giving vitamins and minerals

Our bodies need antioxidants to fight against aging. 
Purple vegetables are just as important to add to your diet as your greens.

In fact, every color of the rainbow provides valuable nutrients that can only be found in plant based food.

The more variety of colors in your salads, the better. As they say, " Eat a Rainbow"
                       
I once read that antioxidants help " rust proof"  our bodies . The darker the color of a vegetable, the more antioxidants it contains. 

I sometimes get a craving for the purple type vegetables- this simple summer recipe satisfies whatever it is my body is needing with the red/purple onions, red purple cabbage, and red potatoes. Since I buy organic potatoes, we eat the skin.

Author: Judee Algazi
Prep Time: 10 minutes using pre-boiled potatoes

Ingredients: 
5 medium size red potatoes, boiled, skinned , and quartered
1/4 cup of olive oil
1/2 cup of chopped curly parsley
Juice of 1 large lemon or lime
1/2 cup of chopped celery
1/4 cup of chopped fresh dill
1/4 -1/2 cup of diced red onion ( according to your taste)
1 cup of chopped ( small) purple cabbage
Himalayan salt and pepper to taste

Directions:
Mix your boiled potatoes together with the olive oil, lemon juice, hopped parsley, chopped celery, diced red onion, chopped purple cabbage and seasonings. Taste and add more lemon juice or olive oil if needed. This may taste even
better the second day after the flavors mingle.

My Notes: 

1. If using organic red potatoes - boil potatoes whole in the skin- Leave skin on for the potato salad or remove skin after it has boiled and toss into a skillet with eggs ( some potato will adhere to the skin) 
2. Tastes even better after the salad has a chance to allow the flavors to mingle.

This recipe is shared on Souper Sunday at Kahakai Kitchen where you can link up soup, salad, or sammie recipes...

Also shared on Weekend Cooking - open to anyone who has any kind of food-related post to share: