Ingredients:

1 kg potatoes (about 4-5 medium)

Water

400-500 g cabbage, chopped

1 teaspoon salt

2 tablespoons apple cider vinegar

6 tablespoons extra virgin olive oil

2 medium onions, thinly sliced

Olive oil for frying

5 pickled cucumbers, diced

1 clove garlic, minced

200 g sunflower oil

100 g milk

Salt and black pepper to taste

2 tablespoons Dijon mustard

Optional garnishes: chopped fresh dill, chopped fresh parsley

Instructions:

Cook the potatoes: Peel the potatoes and cut them into medium pieces.

Place them in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain the potatoes and return them to the pot.

Prepare the cabbage: While the potatoes are cooking, chop the cabbage. Season the cabbage with 1 teaspoon of salt and let it sit for 10 minutes.

This will help to soften the cabbage slightly. After 10 minutes, squeeze out any excess moisture from the cabbage.

Make the dressing: In a large bowl, whisk together the apple cider vinegar, olive oil, salt, and black pepper.

Fry the onions: Heat olive oil in a skillet over medium heat.

Add the onions and cook until golden brown, about 5-7 minutes. Add the fried onions to the dressing along with the cooled potatoes.

Combine the salad: Add the chopped cabbage, pickled cucumbers, and minced garlic to the bowl with the potatoes and dressing.

Gently fold everything together until well combined.

Make the creamy dressing (optional): In a separate bowl, whisk together the sunflower oil, milk, salt, black pepper, and Dijon mustard. This creates a richer, creamier dressing. You can use all of this dressing, or just a portion, depending on your desired consistency.

Serve: Taste the salad and adjust seasonings as needed. Serve the salad immediately, or refrigerate for up to 2 days for the flavors to develop further. Garnish with fresh dill or parsley before serving, if desired.

Tips:

For a lighter salad, use less of the creamy dressing.

You can substitute vegetable broth for the water when cooking the potatoes for added flavor.

If you don’t have Dijon mustard, you can use regular yellow mustard instead.

Leftovers can be enjoyed cold or reheated gently.

Bread with Herbs and Cheese (Optional):

This recipe also included instructions for making a side of bread with herbs and cheese. While not strictly part of the German potato salad, it can be a delicious accompaniment. You can find many variations of herb and cheese bread online, or simply use your favorite recipe.