Instructions

• Prepare the potatoes: leave skins on, halve (or quarter if large) the potatoes. If using a food processor, run them through the dicing blade; otherwise dice them by hand to pieces similar in size. Place diced potatoes in a pot of lightly salted boiling water and cook about 5 minutes or until fork-tender. Drain and rinse with cool water to stop the cooking; set aside to cool.
• Prepare the vegetables: with a clean bowl under the chute, run the Napa cabbage through the slicing blade on the thinnest setting (or slice thinly by hand). Run the quartered fennel and quartered red onion through the coarse grating blade (or thinly slice/shred by hand). Put the cabbage, fennel, and onion into a large mixing bowl.
• Add the chopped fresh parsley and the drained capers to the bowl with the vegetables.
• Make the dressing: in a small bowl whisk together the mayonnaise, sour cream, 1 teaspoon reserved caper juice, dijon mustard, sugar, ground cayenne pepper, and salt and freshly ground black pepper to taste until smooth.
• Combine: add the cooled potatoes to the bowl with the cabbage mixture, pour the dressing over everything, and gently toss until the slaw is evenly coated.
• Taste and adjust seasoning with additional salt and pepper if needed.
• Transfer to a serving dish and top with additional chopped parsley if desired.