Our family has a favourite traditional Slovenian potato salad recipe and this is a variation on it. The key features are lots of finely minced garlic and good olive oil, two rich flavours that need something sharp to cut through them. My nonna used homemade cider vinegar, and after making
another batch of sauerkraut recently I wondered if it might make a worthy replacement. Happily it does — the sourness is deep and complex thanks to the natural lactic fermentation. It also adds another crunchy texture, which goes well with the thinly sliced red onion. While you’re playing with potato and cabbage you might like to try adding a cup of sauerkraut to the pot next time you boil chopped potatoes. The acidity keeps them firmer on the outside than usual even when they’re soft inside, it’s a really nice surprise and the flavour is great too.
