German Cold Potato Salad

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).

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.

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.

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!

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.