Get ready to tantalize your taste buds with a classic German potato salad that breaks all the rules! Unlike traditional versions, this cauliflower-infused masterpiece brings a fresh, crisp twist that will make your dinner guests beg for the recipe. Imagine a creamy, tangy side dish that's both comforting and surprisingly light, perfect for summer barbecues, potlucks, or a delightful accompaniment to your main course.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: German
Serves: 6 servings
Ingredients
- 1 medium cauliflower
- 500g potatoes
- 100g pickles
- 1 onion
- 200g mayonnaise
- 2 tbsp vinegar
- Salt
- Pepper
Instructions
- Wash the cauliflower thoroughly and cut into small, bite-sized florets. Remove the tough central stem and discard.
- Peel the potatoes and cut them into uniform cubes, approximately 1-inch in size to ensure even cooking.
- Bring a large pot of salted water to a boil. Add the potato cubes and cook for about 10-12 minutes until they are tender but still firm, avoiding overcooking.
- In a separate pot, add the cauliflower florets and blanch them in boiling water for 3-4 minutes until they are slightly tender but still crisp. Immediately drain and rinse with cold water to stop the cooking process.
- Finely dice the onion and pickles into small, uniform pieces.
- Drain the potatoes and cauliflower well, and let them cool to room temperature to prevent the mayonnaise from becoming runny.
- In a large mixing bowl, combine the potatoes, cauliflower, diced onions, and pickles.
- In a separate small bowl, whisk together mayonnaise, vinegar, salt, and pepper to create a smooth dressing.
- Pour the dressing over the potato and cauliflower mixture, gently folding to ensure all ingredients are evenly coated.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Before serving, taste and adjust seasoning with additional salt and pepper if needed. Serve chilled as a side dish.
Tips
- • For the best texture, make sure to slightly undercook your potatoes and cauliflower - they should be tender but still have a slight bite. • Use cold potatoes and cauliflower when mixing with the dressing to prevent a soggy salad. • Let the salad rest in the refrigerator for at least 30 minutes before serving to allow flavors to develop fully. • For extra crunch, consider adding some finely chopped fresh chives or parsley as a garnish. • Use high-quality mayonnaise for the most authentic and rich flavor. • If you prefer a lighter version, you can substitute half the mayonnaise with Greek yogurt.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 5g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 15mg
