There is no standard potato salad

You take 1 cabage head, and chop it up finely
You take one mason jar fill it with water, add alot of salt until you cant drink the water (salt water)

You put the cabbage in the jar so it is completely submerged under the water, put a stone or other heavy object on the top of the jar so it presses down on the cabbage and helps keep it submerged.

wait three weeks.
wash it all, get most of the salt out, there will be a good salty taste left with amazing aromas because of the fermentation process and the enzymes working.

Your "saur kraut" is ready