Potato Slaw Salad
Slaw meets roast potatoes: shredded lettuce, carrot, red and white cabbage in a creamy dressing of mayo, ranch, yogurt, mustard and a sriracha kick — topped while warm with golden seasoned potato cubes.
What makes this potato slaw stand out is the contrast between warm, crisp-roasted potato cubes and cool, crunchy shredded cabbage. A creamy dressing of mayonnaise, ranch and yogurt, sharpened with mustard and sriracha, gives every bite a balance of smooth and tangy. It is a hearty salad that works as a generous side or a light meal on its own.
How to Prepare
Roast or fry the potato cubes until golden and seasoned; keep warm.
Shred the lettuce, carrot and both cabbages into a large bowl.
Whisk the mayonnaise, ranch, yogurt, mustard, sriracha, lemon, salt and olive oil into a creamy dressing.
Toss the vegetables with the dressing until evenly coated.
Top with the warm golden potatoes and serve straight away.
Add the potatoes at the very last moment — warm crisp cubes against the cold creamy slaw is the whole point.
Ingredient Swaps
• Replace the ranch with an extra spoon of yogurt mixed with crushed garlic and dried mint for a lighter dressing.
• Sriracha can be swapped for a pinch of chilli flakes or paprika, to taste.
• For a lighter option than frying, roast the potato cubes in the oven with a little oil.
Common Questions
When do I add the potatoes to the salad?
Add them just before serving so they stay crisp and the greens do not wilt.
Can I make the dressing ahead?
Yes, keep it refrigerated for a day or two and stir before using.
How do I keep the potatoes crunchy?
Serve them warm right after roasting and toss with the dressing only at serving time.
Can it be a main dish?
Yes, add grilled chicken pieces to turn it into a complete meal.
How do I tone down the heat?
Reduce the sriracha and mustard and add more yogurt for a milder taste.
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