While planning my lunch menus for the coming week, which were going to be based on this weeks special at the store of spare ribs, I decided I wanted to try a new type of fauxtato salad, rather than my regular fauxtato salad. After looking at several recipes for german potato salad, all of which were for the traditional warm German style potato salad, I found a recipe for a cold German style potato salad that looked pretty good, and which I could easily convert to l/c and which I could keep in the refrigerator at the office. Besides converting it to low carb, I also made a few tweeks and am very pleased with the result. Here is my recipe:

1 head of cauliflower, cut into 1/2" chunks
6 strips of bacon
1/2 onion, diced
1/2 red bell pepper, diced
3 stalks celery, diced
1 cup mayo
1 cup cider vinegar
1/2 cup vegetable oil
4 Tbls sugar equivalent of liquid splenda
2 tsp salt
2 tsp black pepper

Steam cauliflower until it is "al dente" and immediately put into cold water to stop the cooking process, drain thoroughly and put in a large mixing bowl. Fry the bacon until crisp, remove the bacon from the pan and add the onion, celery and red pepper and lightly saute. Chop the bacon and return it to the pan. Continue cooking for 1 minute. Dump the contents of the skillet into the mixing bowl and stir to coat and combine. In a blender, combine the mayo, vinegar, salt, pepper, and liquid splenda and process until blended. With the blender running, drizzle in the vegetable oil. Pour the dressing over the contents of the mixing bowl and stir to combine. Transfer to a storage bowl, cover and refrigerate until ready to serve. (Note, the the dressing has a thin consistency, so you may want to stir the salad periodically.)

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Henry

Hi Henry! Thanks for the recipe. I, too, picked up some spare ribs that were on sale this past week and grilled them up yesterday. I will be making your German salad as a side dish. Thanks again for sharing!

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196/135-135

Henry, this sounds great. I'll make it with rutabagas, however. (I know, I know, you don't like them! You gotta try them once, though, not overcooked, in a fauxtato salad. You might be pleasantly surprised.)

Thanks for the recipe.

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Nita

Thanks.. Sounds good. I just picked up two heads of cauli today. I was thinking of making mashed, but will try this instead.

Wow, this looks like a great recipe, Henry. Thanks (as always) for the great recipes, ideas, information, and testing.

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BC
LC Since 1998
Highest Weight 172
Current 104-108

Sounds yummy, Henry! I look forward to trying this out.

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While driving home this evening, I was thinking how well the fauxtato salad is holding up in the refrigerator at work. Then it hit me. The dressing is very similar to the dressing for a delicious salad I used to make before l/c. The salad was simply fresh broccoli and cauliflower florets and sliced green onion in a dressing of mayo, white vinegar, and sugar. I think it is time to find that recipe and convert it to l/c.

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Henry

Henry, I think you are correct...... I have had the wonderful experience of being entertained in your home with your culinary skills...... you are amazing and the meal was simply ........ well, without words to properly effectuate my culinary taste buds.... THANK YOU! I eagerly look forward to each of your recipes that you post.

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196/135-135

Henry ... how are you?! It's been ages since I've visited the cooking forum. Your recipe caught my eye and I will definitely try it. BTW, I am still enjoying that small bottle of brown sugar syrup you got for me. How's low carb going for you? Holding your own? I went sorta wid on maintenance and am paying the price now! Take care, my friend!

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

I thought this sounded really good. I like hot German potato salads but find that quite often they're also good cold. If anyone is interested, I ran the recipe through MasterCook to get the counts. They are based on 8 servings.

Made with granular Splenda:
Per Serving: 382 Calories; 38g Fat; 4g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

Made with liquid Splenda:
Per Serving: 379 Calories; 38g Fat; 4g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

Linda Sue: How great to see you here. I've been using your recipes for 3 years now and never grow tired of them. Hope you're going to be posting a few here!!

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Donna
238.5/166.4/150
I will see my goal weight again!

Hello Linda Sue. I have visited your website and have incorporated some of your recipes into my menus. One of the problems I have with MasterCook is that it appears to aggregate the count of the calories of the individual ingredients. That works fine, if all the ingredients are in fact consumed. However, in the case of the salad dressing/marinade used here, I don't drink the dressing and very little of it actually stays on the salad. Accordingly, most of the 1644 calories from the mayo remain in the bowl. I use the USDA nutrient database to figure the carb count on my recipes. Using medium sized vegetables, the USDA Nutrient Database calculation I got for the recipe is 46.49g Carbohydrate; 18.4g Dietary Fiber; 28.09g net carbs and 733 calories (excluding the dressing). Figuring 8 servings, the count would be 5.81g Carbohydrate; 2.3g Dietary Fiber; 3.51 net carbs and 91.62 calories. I figure about 1 tablespoon of the dressing, at most would adhere to a serving which would add about 50 calories to the total calorie count.

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Henry

Hi Henry. Another problem with calculating calories with MasterCook is that the calories are reduced with cooking yet we often have to enter the ingredients raw in our recipes. I'm mainly concerned about the carb and fiber counts and don't worry too much about calories. Hopefully most people realize that the counts are to be used as a guideline and aren't 100% accurate.

Usually if I'm making something that will be marinated, I measure how much marinade is left and only count what was used in the counts for my recipes. I know what you mean about there often being a lot of dressing left in the bottom of a bowl of salad or coleslaw, but I still base my counts on all of the ingredients. Some people eat more of the dressing than other people so it's hard to estimate how much to count. Counting all of it seems the "safest" thing to do, at least as far as posting recipes on my site goes.

My Grandma used to make a non-traditional German-style potato salad. She was German but made hers different than most people and her recipe was famous in our family. I quite easily low carbed it by using cauliflower instead of potatoes. She served hers hot, but my husband and I prefer it cold or room temperature. Here's the recipe:



GRANDMA'S GERMAN "POTATO" SALAD
16 ounces frozen cauliflower
4 slices bacon, chopped and cooked until crisp
1/4 cup sour cream
1/4 cup mayonnaise
2 green onions, finely sliced
2 tablespoons fresh parsley
1 tablespoon dill pickle juice (I use Clausen deli dills)
Salt and Pepper, to taste


Cook the cauliflower until very tender; drain and chop in bite-size pieces. In a medium bowl, mix the sour cream, mayonnaise, green onions, parsley, pickle juice, salt and pepper. Stir in the cauliflower until well coated. Add the bacon and mix in. Serve warm or cold. To serve warm, heat on a low power setting in the microwave, but don't let it boil.

Makes 6 servings Per Serving: 132 Calories; 12g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

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That looks like an interesting recipe Linda Sue. I find that often I can read a recipe and "taste" it in my mind from the ingredients. I can see that salad as a cold salad. However, I wonder if the 1 Tbls of pickle juice would be lost in the sour cream and mayonnaise and a little dill weed might be added to boost the dill flavor?

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Henry

The dill pickle juice replaces the vinegar that you find in most German potato salad recipes but there is no sweetener to make it taste sweet and sour. I do sometimes add a bit more to taste. A little dill would go nicely in that salad.

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