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Perfect Potato Salad & Cole Slaw

Perfect Potato Salad & Cole Slaw

Gluten Free Potato Salad & Cole Slaw

I’ve taken leave.

Of my senses (nothing new there) … And of my home (new).

I’ve been away this week. But you haven’t missed me, have you? Because I’ve been here, with you. Normally, I’m in one place. Now, I’m in another.

But it’s all the same to you, right? Here, there. Whatev.

Except it isn’t all the same, really. In this foreign kitchen. With its history of gluten, its creepy spices and its questionable utensils.

Did I mention that I have no baking powder? Any yeast? Nope. None of that. Vanilla? Negative. Nary a second, spare lemon in my kitchen.

And I won’t even tell you about how I’m caught without a food processor or my beloved Kitchen Aid stand mixer. I don’t want to frighten you, my pet.

On the plus side, I do have some darling little potatoes, a pot (my own – no foreign pots, ’cause ew), some condiments, some herbs, an onion or two, some cole slaw mix. And a dream.

It’s like this, you see. We got a sweetheart of a deal on a house rental on Cape Cod, and we jumped on it. It’s super special and pretty here, & we’ve had a great week of weather. The mini earthquake has given me just the excuse I needed to run an endless loop of I Feel the Earth Move in my little head. The beach is beautiful, and there’s tons of gluten-free restaurants. A bazillion. An embarrassment of gluten-free riches, most of them relatively inexpensive.

It’s been lovely, really.

Since I’m not really used to going out to restaurants (for dinner or any other reason), I’ve had to work on my out-of-the-house etiquette a bit. You know how it goes. No blogging at dinner. No clearing the table myself. That sort of thing. But I’m managing. Throw in some lamaze breathing to get me past paying someone else to cook for me (a serious conflict with my natural cheap-ness), and I’m right as rain.

This week, I’m responsible for breakfast [‘course, I brought a popover pan and some Better Batter?] and lunch [sandwiches on Quick Sandwich Bread that I made ahead and froze, since it freezes beautifully, plus some sides].

Dinner is out in the mad, mad, mad, mad world.

Being mostly out of the kitchen is starting to back up on me, though [remind me of that, would you, when I’m back at home, chained to the stove?]. I can tend to live in my head. Baking pulls me out of it. Out of the box. Out of my head, but not out of my mind [clearly, there’s room for disagreement on that one].

I was able to MacGyver some pretty tasty, down-home side dishes. And then I was thinking of you, and how you might like them, too.

Might you?

They’re simple food, but they hit the spot. With barely any effort, the potatoes are boiled until they’re juuuuust fork tender. Then they’re tossed with a creamy and bright mix of sour cream and freshly squeezed lemon juice (1 lemon will do, which is good since that’s all I have), and sprinkled with chopped dill. The cole slaw is the good restaurant kind. It’s not too tart, not too sweet. It’s impressive the first day, a home run the second.

I can’t figure out how to do two printable recipes, so the potato salad will be printable. The cole slaw will be a DIY deal for printing.

What are your favorite summer side dishes? What dishes can’t you live without, even when you’re away from home?

Sour Cream & Dill Potato Salad
Recipe Type: Side dish
Author: Nicole @ Gluten-free on a Shoestring.com
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4 to 6
Perfectly boiled potatoes in a simple but delicious sour cream and dill sauce
Ingredients
  • 2 1/2 to 3 pounds red skin potatoes
  • 1/3 cup mayonnaise
  • 3/4 cup sour cream (low-fat is fine, nonfat is not)
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper to taste
  • 3 to 4 tablespoons chopped fresh dill (or 1 1/2 to 2 tablespoons dried)
Instructions
  1. Wash the potatoes and place them whole in a large pot of water. Cover, and bring the water to a boil over high heat, and then remove the pot from the heat. With the pot still covered, allow the potatoes to sit in the hot water in the pot for 30 minutes (no peeking). After 30 minutes, quickly check to see if the potatoes are just fork tender (the tines of the fork should go in smoothly, and with just a bit of resistance). If they are not ready, allow to sit for another 10 minutes, and check again. Drain and allow to cool.
  2. While the potatoes are cooling, in a large bowl, place the mayonnaise, sour cream, lemon juice salt, pepper and dill, and mix until well combined.
  3. Once the potatoes are cool, chop into 1/2 to 3/4 inch chunks, with the skin on. Place the potatoes into the large bowl of dressing, and toss gently until well combined.
  4. Serve cold or at room temperature.

Not for nothing, but my kids l-o-v-e this cole slaw. No, they’re not 80 years old and retired to Florida. They just know a good thing when they see it (except when they don’t, but for now, they do).

Restaurant-Style Cole Slaw
Ingredients
2/3 cup mayonnaise
1 tablespoon white balsamic vinegar (white wine vinegar is a great substitute)
3 tablespoons vegetable oil (I used canola)
1/3 cup sugar (or less, if you like)
1/4 teaspoon kosher salt
1 small red onion, chopped
1 16 ounce bag cole slaw mix (works equally well with broccoli slaw mix)

Instructions
1. In a large bowl, place the mayonnaise, vinegar, oil, sugar and salt, and mix until well combined.
2. Add the onion and cole slaw mix on top of the dressing, and toss to coat well. Cover and chill at least 2 hours before serving. It’s even better chilled until the next day.

Enjoy the weekend. Fingers crossed for a downgrade of the hurricane up the east coast to a tropical storm. Be safe.

xo
Nikki (Nicole if you’re nasty)

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  • […] mix well. 4. Cover and refrigerate for at least 2 hours before serving. Serves 10-12   // // KFC Cole Slaw Restaurant Recipe gets it right. Why is it that stores NEVER get cole slaw right? Rest… slaw at home or get it in a restaurant it is usually sweet and creamy, like this version from KFC […]

  • September 4, 2011 at 2:19 PM

    Question re: potato salad… By “juuuuuust fork tender” do you mean “slide off the fork after you stick ’em but stil a little crunchy when you eat” or should I “cook” them just a bit longer? I am clueless in the kitchen but have recently been diagnosed with CD and since we are a single income family I LOVE your recipes- they are cheap, simple to make, and our 2 year old LOVES them. Whew!

    • Nicole
      September 4, 2011 at 9:58 PM

      Hi, Stephanie,
      I’m so glad you’re liking the vibe of the website. I like your vibe, too. :)
      The potatoes shouldn’t be crunchy when you eat them, but they also shouldn’t be very close to falling apart in the water, either. That’s the great thing about making them by this method. You’re much less likely to overcook them when they’re just sitting in hot water, instead of in boiling water.
      I hope that helps! If you’re still not sure, comment back and I’ll talk you through it. Don’t worry. You don’t sound clueless. You sound curious. :)
      xoxo Nicole

  • Linda S
    August 26, 2011 at 11:14 PM

    Hi Nicole!
    I sure have missed your blog in the past month! I got a new job that’s kept me SO darn busy – still adapting to the new changes and my internet time has suffered greatly. I’ve missed you! Still making lots of your recipes and juggling time. I’ll be vacationing on the Cape in a few weeks & can’t wait! (envisioning Indian summer – warm, sunny days) Were you near the Nat’l Seashore beaches? Hope you’ll share some of your ‘eating out’ experiences for gluten-free dining on the Cape when you can, but first & foremost be safe travelling back home. There’s no place like home…there’s no place like home… :)

    p.s. – I love simple side dishes like good ole corn-on-the-cob! :)

    • Nicole
      August 27, 2011 at 1:12 AM

      Hi, Linda,
      It is so nice to hear from you! Don’t you hate that, when your job gets in the way of reading blogs?! ;)
      We are now home, safe and sound. Thanks for the well wishes. I miss the Cape already, but it is good to be home. We got all of our eating out info from this great website, Underground Cape Cod. For $3, she will send you a regularly updated list of all places to eat out, from one end of the Cape to the other. It is amazing. When she updates the info, she automatically sends subscribers the updates.
      We were all the way at the beginning of the Cape, in Falmouth. It was perfect. Beautiful town beautiful beach, house walking distance to both. Couldn’t have been better!
      xoxo Nicole

    • Linda S
      August 28, 2011 at 10:02 PM

      Hi Nicole,
      Glad you made it back safe & sound & had such a nice time on the Cape w/your family. :) The Cape holds a special place in my heart – always a great place to renew oneself & it is so darn beautiful anywhere on the Cape. I remember when my kids were little riding our bikes on the shining sea bike path in Falmouth down to Woods Hole – just beautiful! Thanks for the Underground tip – will have to get her list. Did you try that pizza restaurant in Mashpee called Wicked? We’ll be staying in Eastham – not too many restaurants out that way and we’ll most likely not eat out that much. I made your Lo Mein recipe and Szechuan meatballs tonight – loved it! I also added a little sauteed zucchini, yellow squash, peppers & onions – delish! Thanks for another great recipe! Have a good week! Linda :)

    • Nicole
      August 29, 2011 at 8:30 AM

      Hi, Linda,
      We stayed in Falmouth! I think we’ll go back, if we can. It was really the perfect town for us. I don’t know about Woods Hole, though. Yes, we ate at Wicked! They were so gluten-free savvy. My kids loved the GF pizza! Sounds like you made a great meal out of the lo mein and szechuan meatballs. It’s been too long since I made those. My kids used to beg for them. That’s kind of weird, actually, now that I think about it.
      xoxo Nikki

    • Tracy
      August 27, 2011 at 10:25 PM

      *butter that is

    • Nicole
      August 28, 2011 at 2:30 PM

      Hi, Tracy,
      I knew you meant ‘butter.’ ;)
      Unless it’s a recipe that can benefit from being gooey and spreading, I don’t like to use Earth’s Balance. For cookies, coconut oil is always a nice choice if you like the flavor (which I do, but generally my family does not). As a good overall choice, I like Spectrum Non-Hydrogenated Vegetable Shortening best, by far. It doesn’t have the high water content of Earth’s Balance or margarine, and it is especially a perfect choice for pastries and crusts. It makes a very light and flaky crust. I also like it for quick breads. They tend to hold their shape better than if you use something like Earth’s Balance.
      I hope that’s helpful!
      xoxo Nicole

  • Sarah D
    August 26, 2011 at 12:48 PM

    I was just yesterday looking at a cabbage in my fridge thinking I should make cole slaw and wishing I had a recipe. Here you are to save the day! Seriously, you should wear a cape or something. :)

    • Nicole
      August 26, 2011 at 1:24 PM

      Hi, Sarah,
      It’s always so nice to hear from you.
      You know, I’d been holding back on recipes for potato salad and cole slaw, thinking that I might actually get myself in trouble for posting them, since they’re naturally gluten-free blah blah bladdie blah blah. But these two recipes are in heavy rotation in my kitchen. I really upon them, and I’m so glad you’ll find one of them useful. :)
      xoxo Nicole

  • Linda
    August 26, 2011 at 11:58 AM

    Hi Nikki,

    No blog yet, but have some ideas. All I need is some time! If something I make strikes me as photogenic then yes, I’ll get a shot of it. Hope you have a safe trip home–we’ll likely just get a good downpour here afterward (Ithaca), but you guys I’ll worry about!

    • Nicole
      August 26, 2011 at 12:22 PM

      Hi, Linda,
      If you ever want to bounce some ideas off of me, or just talk through what you might like to do, please know I’d be happy to help. Email me any time gfshoestring [at] gmail [dot] com. My first [admittedly unsolicited] opinion on a blog is not to wait for time to do it. Just do it, and then if you enjoy it, you’ll find the time. It’s so easy to set up a blog on wordpress.com or blogspot.com. And it’s free!
      xoxo Nikki

  • Edna Wong Yue via Facebook
    August 26, 2011 at 11:41 AM

    yummy!

    • Tracy
      August 27, 2011 at 10:24 PM

      I’ve been reading through your cookbook trying to decide which item to tackle first. Since many of the recipes use better, what is your primary suggestion for dairy free? I use Earth’s Balance, shortening, coconut oil, and more, so I’m wondering when it’s best to substitute which item, especially for things like crusts and quick breads.

  • Linda
    August 26, 2011 at 10:38 AM

    Hi Nikki,

    I love both salads–just the way I make them. Maybe we were related in a past life? And the lemon cookies? Snatched up, gone and out the door before I could even get a decent picture. Asked what they were called, I thought for a moment and answered, ‘Nikki cookies!’ That worked. You’re the best! Enjoy your Cape vacation–it’s a wonderful place to be and I miss it. As always, thanks for sharing your wonderful recipes. xoxLinda

    • Nicole
      August 26, 2011 at 10:54 AM

      Hi, Linda,
      Forget a past life! We’re quite likely related now.
      Do you photograph your food? Do you have a blog??
      So glad you enjoyed the lemon cookies. They’re Linda’s cookies! The Cape vacation ends tomorrow, just in time to catch the hurricane back home…
      xoxo Nikki

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