Inspiration comes in many forms. Last week I held a tasting of various Japanese potatoes in my kitchen studio for a client. I had a few pounds left over, including a variety of waxy golden yellow spuds that were starting to sprout. I also found a partially used head of red cabbage that's been sitting in my veggie drawer for so long that it was starting to grow roots.
Ingredients in hand, the rest kind of fell together. By quick-pickling the cabbage and tossing them in an acidic dressing, the anthocyanins turn a vibrant shade of magenta while taking on a crunchy texture that's the perfect counterpoint to the creamy potatoes.
Instead of dressing it with mayonnaise, I let the texture of the potatoes and olive oil bring the richness. I served this with some pork chops for dinner, but this salad would go great with many meat dishes like sausage or even steak.
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