German Cold Potato Salad
6 servings
60 minutes
German cold potato salad is a harmonious blend of tender potatoes and crunchy pickled red cabbage. This recipe has deep roots in German cuisine, where potato salads often serve as a standalone dish or a side to meat delicacies. The uniqueness of this version lies in its rich flavor from wine vinegar and olive oil, which enhance the sweetness of the cabbage and the depth of the potatoes. A light aroma of freshly ground black pepper adds zest. The chilled salad becomes especially refreshing and is perfect for summer evenings or cozy family lunches.
1
Preheat water on high heat until it boils. Wash the potatoes well and, without peeling, place them in boiling water (the skin retains essential potassium for the body) for about 30 minutes depending on the size of the potatoes (potatoes 'in their skins' do not fall apart when cut and retain a rich flavor).
- Potato: 1 kg
2
Meanwhile, wash the red cabbage, remove any damaged outer leaves if necessary, and cut it into large strips in a deep bowl. The good thing here is that it doesn't need to be shredded, which makes the work much easier. In fact, you can almost cut the whole core into this salad. It's important to note that red cabbage is quite firmer in texture than white cabbage, so a marinade is essential to soften it with oil and brighten it with red vinegar.
- Red cabbage: 1 piece
3
Pour red wine vinegar over chopped cabbage, season with olive oil, salt, and pepper, and let it marinate for 30 minutes. Then taste the cabbage and add vinegar or spices as needed. It's better to try the vinegar first; if its flavor is too strong for you, just add less.
- Red wine vinegar: 30 ml
- Olive oil: 4 tablespoons
- Sea salt: to taste
- Ground black pepper: to taste
4
Check the softness of the potato – if it is easily pierced with a fork, it is ready. Remove the potato and cool it to a warm state, as peeling and cutting hot potatoes can cause burns, and they are very difficult to cut in that state – they fall apart. If possible, it is better to boil it the day before or a few hours before cutting. Peel and cut the potato into large pieces and mix with pickled cabbage. And that's the whole recipe!
- Potato: 1 kg
- Red cabbage: 1 piece
5
Generously sprinkle the prepared salad with freshly ground black pepper, drizzle with olive oil to taste, and refrigerate or place on a cold balcony until serving. Consume as a standalone dish or as a side to meat dishes.
- Ground black pepper: to taste
- Olive oil: 4 tablespoons