Cabbage salad with potatoes
6 servings
45 minutes
Cabbage salad with potatoes is a simple yet surprisingly delicious dish of Russian cuisine. Historically, cabbage and potatoes were staple foods on the table, especially in cold seasons. This salad embodies the traditions of home cooking, offering the tenderness of boiled potatoes, the softness of cabbage, and the spiciness of homemade mayonnaise with lemon juice. Served hot, it warms and satisfies; served cold, it refreshes and pairs wonderfully with seasonal vegetables. Its lightness makes it an excellent side dish for meat and fish dishes. Cabbage salad with potatoes is a true symbol of a cozy meal filled with simple yet harmonious flavors.
1
Boil the potatoes and cut each potato into 2-4 pieces.
- New potatoes: 4 pieces
2
Remove the outer cabbage leaves, cut the head into 4 parts and remove the core, then slice the leaves into strips 2 cm wide. Rinse well.
- White cabbage: 2 kg
3
Bring a large pot of salted water to a boil, add the cabbage, submerge it with a spoon, let the water boil again, reduce the heat, cover the pot, and cook for 30 minutes until the cabbage is tender.
- White cabbage: 2 kg
- Salt: to taste
4
At this time, mix the egg yolks with the juice of 1 lemon (or vinegar) and salt, then, while continuing to whisk, slowly pour in the oil. All components should be at room temperature for the mayonnaise to be thick and smooth.
- Chicken egg: 2 pieces
- Lemon: 1 piece
- Salt: to taste
- Sunflower oil: 750 ml
5
Drain the water from the cabbage. If you are serving it hot, place it on a warmed dish, add potatoes, drizzle with mayonnaise, and serve immediately. If you want a cold dish, let the cabbage cool, then add tomato slices and drizzle with mayonnaise.
- White cabbage: 2 kg
- New potatoes: 4 pieces
- Salt: to taste