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Creamy Potato & Cabbage Salad

Creamy Potato & Cabbage Salad

This potato salad is a wonderful example of how humble ingredients can be transformed into a dish with real character. Tender potatoes provide a satisfying foundation, while finely shredded cabbage brings freshness and a delicate crunch. Pickled cucumbers add a lively tang that keeps the creamy dressing from feeling too rich. Gently softened onion contributes a subtle sweetness and a wonderfully mellow aroma. The creamy mustard dressing ties everything together and coats each potato piece with a smooth, savoury finish. The combination of contrasting textures makes every forkful interesting without making the recipe complicated. Preparing the salad a little ahead also gives the flavours time to mingle and become more harmonious.
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Ingredients

  • 1 kg potatoes
  • 1 tsp salt
  • 2 tbsp apple cider vinegar
  • 1 tsp granulated  sugar
  • 2 tbsp olive oil
  • 1 onion, cut into half-rings
  • 1 tbsp olive oil
  • 1 tsp granulated sugar
  • 150 g pickled cucumbers, cut into rings
  • 1 cup olive oil
  • ½ cup milk
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 tbsp Dijon mustard

Instructions
 

  • Boil the potatoes.Cook the potatoes in cold salted water for 15–20 minutes until just tender, then drain and cool.
  • Prepare the cabbage.Shred the cabbage, add 1 teaspoon of salt, massage it thoroughly and leave it for 10–15 minutes.
  • Dress the cabbage.Add the apple cider vinegar, sugar and 2 tablespoons of olive oil, then mix thoroughly.
  • Cook the onion.Cook the half-ringed onion with 1 tablespoon of olive oil and 1 teaspoon of sugar for 5–7 minutes over medium heat.
  • Prepare the cucumber.Cut approximately 150 g of pickled cucumbers into rings and drain away any excess liquid.
  • Blend the dressing.Blend the olive oil, milk, salt, black pepper and Dijon mustard until creamy and well combined.
  • Cut the potatoes.Coarsely cut the cooled potatoes into irregular pieces and place them in a large bowl.
  • Add the dressing.Pour the creamy dressing over the potatoes and gently fold them together with a large spoon.
  • Add the vegetables.Fold in the cabbage, softened onion and pickled cucumber without crushing the potatoes.
  • Rest and serve.Allow the finished salad to rest for 10–15 minutes before serving slightly cool or at room temperature.

Notes

This is the kind of potato salad that looks familiar at first glance, yet reveals a completely different personality with the first forkful. Tender potatoes meet finely shredded cabbage, tangy apple cider vinegar and crisp pickled cucumber in a creamy dressing that is rich without relying on ready-made mayonnaise. Slowly softened onion brings a gentle sweetness that balances the sharpness of the pickles and mustard. The cabbage is lightly salted and massaged by hand, giving it a supple texture while preserving enough freshness to keep the salad lively. The potatoes are deliberately cooked only until tender, so they remain substantial rather than turning into mash. A smooth olive-oil and milk emulsion carries the mustard and seasoning through every part of the dish. This combination creates a salad with contrasting textures, from soft potato to delicate cabbage and pleasantly firm cucumber. It is substantial enough to serve as a main meal yet works beautifully beside roasted or grilled food. The recipe is particularly rewarding when allowed to rest briefly before serving because the flavours have time to settle into one another. If you are looking for a potato salad with character rather than another ordinary bowl of creamy potatoes, this is the one to make.

Nutrition

Serving: 315gCalories: 574kcalCarbohydrates: 38.5gProtein: 5.4gFat: 43.8gSaturated Fat: 6.4gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 32.8gCholesterol: 2mgSodium: 1.59mgPotassium: 846mgFiber: 5.8gSugar: 9.12gVitamin A: 390IUVitamin C: 29mgCalcium: 85mgIron: 1.6mg