This recipe is based on a traditional German-style potato salad I grew up eating. Now as a fat-adapted (low-carb) person, I don’t eat too many potatoes. This salad is still delish, because it was always about the blue cheese and tarragon to me!
4 lbs chunked cauliflower, drained and roasted
½ cup blue or gorgonzola cheese, crumbled
½ cup full fat greek yogurt
12 slices organic bacon, cooked crisp and crumbled (save the drippings)
6 green onions, sliced
½ cup apple cider vinegar (ACV)
2 t tarragon vinegar (or same amount of ACV + 2 t fresh tarragon)
2 t Dijon mustard
Extra virgin olive oil–enough to add to bacon drippings to make ⅔ cup
¼ cup shallots, minced
2 t minced Italian Parsley
pink or sea salt,to taste
black pepper, to taste
Mix together all ingredients and beat to emulsify. Set aside.
Chunk cauliflower in LARGE pieces (do NOT mince or finely chop). The bigger chunks the better. Dress well with olive oil, salt, pepper and garlic powder. Roast at 425* for about 30 min or until carmelized–golden brown. Cool slightly while mixing dressing. Toss the cauliflower with half of the dressing. Whisk the blue cheese and yogurt into remaining dressing, spoon over potatoes, add the bacon and green onions and gently mix together. Adjust salt and pepper if needed.
This a German-style potato salad that can be served right away or at room temperature. Excellent with grilled sausages, pork chops, chicken, steak or BBQ ribs but equally good with hamburgers or hot dogs. If you don’t happen to have tarragon vinegar, just increase the apple cider vinegar by that amount and add fresh tarragon or dill.