Upgraded Potato Salad with Pickled Cabbage
Upgraded Potato Salad with Pickled Cabbage
Potato Salad Reinvented: A Success with New Ingredient Addition!
We tried a new twist on classic boiled potato salad by substituting pickled cabbage for cucumber. The result was a surprisingly delicious salad! The crispiness and refreshing tang of the pickled cabbage perfectly complement the creamy potatoes, creating a delightful flavor and texture combination. This recipe is ideal for a brunch spread or as a sandwich filling.
Salad Ingredients- 13 medium potatoes
- 1/2 Tbsp salt (for boiling potatoes)
- 1/2 head green cabbage
- Coarse salt (for pickling cabbage)
- 1/2 medium carrot
- 1/2 small red onion
- 3 Tbsp mayonnaise + (adjust to taste)
- 1 Tbsp honey
- Black pepper (freshly ground)
- Cherry tomatoes (for garnish or serving)
Cooking Instructions
Step 1
First, let’s prepare the potatoes. Wash the potatoes thoroughly with their skins on. Place them in a pot, cover with water, and add 1/2 Tbsp of salt. Once the water boils, add the potatoes and cook for about 20-30 minutes, or until they are tender when pierced with a fork. (Cooking time may vary depending on potato size.)
Step 2
While the potatoes are cooking, let’s prepare the other ingredients. Thinly shred the cabbage. Place the shredded cabbage in a bowl, sprinkle with coarse salt, and let it sit for about 10 minutes to pickle. Finely dice the carrot and red onion. The carrot adds color, and the red onion provides a mild sharpness and aroma. If you prefer less pungency, you can soak the red onion in cold water briefly before dicing.
Step 3
It’s best to peel the potatoes while they are still warm. Place the peeled potatoes into a large bowl. Using a masher or a fork, mash the potatoes until smooth, with no large lumps remaining. Be careful as they will be hot. A few small chunks are okay and can add nice texture.
Step 4
Squeeze out any excess liquid from the pickled cabbage by hand and add it to the bowl with the mashed potatoes. Also, add the finely diced carrot and red onion. Gently mix all the ingredients together.
Step 5
Now it’s time to add the creamy element. Stir in 3 Tbsp of mayonnaise, mixing gently until all ingredients are well combined. You can adjust the amount of mayonnaise based on the potato quantity and your personal preference for creaminess.
Step 6
To balance the flavors, add 1 Tbsp of honey. The subtle sweetness from the honey enhances the overall flavor profile of the salad, making it even more delicious. Using honey provides a smoother, more natural sweetness compared to granulated sugar.
Step 7
Finally, let’s season it. Taste the salad after adding the honey and adjust with salt if needed. Freshly grind black pepper over the salad for a fragrant finish. Grinding pepper just before use preserves its aromatic qualities.
Step 8
Cherry tomatoes add a lovely color and a burst of freshness, but they can release water over time, affecting the salad’s consistency. Therefore, it’s recommended to serve them separately and add them to the salad just before eating, or use them as a garnish on top. This way, you can enjoy your delicious potato salad at its best.
