Servings: 6 Prep: 10 mins Cook: 15 mins Total: 25 mins
This is a recipe that comes as a “Potato Salad” request from Facebook (great suggestion, Sharon!). I have a funny feeling she was suggesting the creamy, mayonnaisey variety of potato salad, but I decided to take it a slightly different direction. I’ve always liked the old school potato salad, but I’ve always been even MORE fond of a nice warm “German Potato Salad”.
I wish I could remember the first time I was introduced to this super food. It’s actually fairly simple, with just potatoes, bacon, green onions, vinegar and Dijon. I’ve had it with the potatoes boiled, fried and roasted. I’ve never met a German Potato Salad that I didn’t like! That said, the KEY to a good German Potato Salad, in my world view, is that it be WARM. Somehow, when it cools down, it loses its comfort factor. It loses the sumptuous warm yumminess that can only be found in the soft and slightly acidic nibble of the thing. MUST be served warm!
This salad is incredibly easy. Simply cook the cauliflower in a large pan, then throw it in the oven to roast. While it’s roasting, whip up your dressing. A few minutes later, remove the cauliflower from the oven, place it a bowl, toss with the dressing and … serve with a smile!
German Fauxtato SaladPrint Rate
- 1 head large cauliflower stem/leaves removed and cut into small florets
- 2 tbsp light oil (olive ghee ... or especially bacon fat!)
- 1/2 cup real bacon bits
- 4 each garlic cloves minced
- 2 tbsp apple cider vinegar
- 4 whole green onions (scallions) cut into thin rings
- 1/4 cup dijon mustard whole grain
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
- Preheat oven to 350 degree F.
- In a large sauté pan, add your oil and heat over medium heat.
- When the oil begins to ripple, add the cauliflower to the pan, then season with salt and pepper.
- Toss the cauliflower in the pan, to evenly coat with the oil.
- Place the pan in the oven to roast.
- While the cauliflower is roasting, in a large mixing bowl, whisk together your bacon, garlic, vinegar, scallions, Dijon and a bit of salt and pepper.
- While whisking your mustard mixture, slowly pour in your oil. The act of whisking, while slowly drizzling in the oil will emulsify the dressing, giving it a creamy consistency. Whisk your mustard, until all the oil has been added. Note: If you do this too quickly, the mixture will separate. The salad will still be tasty, but it won't be as creamy or well blended.
- When the cauliflower has become soft and browned, remove it from the oven and pour the contents into the mixing bowl with the Dijon dressing.
- Toss all the ingredients together. Taste and adjust flavors with salt and pepper.
- Serve warm!
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