That's German for "Hungry Girl" (according to
Bing Translator, anyway). And here's a fun fact: What we know as "German potato salad" is pretty specific to
southern German cuisine; in northern Germany, they make the stuff with mayo. And now, we chew!
Ingredients: 1 head cauliflower, cored and roughly chopped
10 oz. baby red potatoes, roughly chopped
3 cups dry coleslaw mix
1 cup chopped onion
1/4 cup seasoned rice vinegar
3 tbsp. precooked real crumbled bacon (like the kind by
Oscar Mayer)
2 tbsp.
Hellmann's/
Best Foods Dijonnaise
1/2 tbsp. granulated sugar
1/8 tsp. salt
Dash black pepper
1/4 cup chopped scallions
Directions: Place cauliflower and potatoes in a large microwave-safe bowl with 1/3 cup water. Cover and microwave for 6 minutes. Stir, re-cover, and microwave for 8 minutes, or until tender. Once cool enough to handle, drain excess water and set aside.
Meanwhile, bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add coleslaw mix and onion. Stirring frequently, cook until soft and slightly browned, about 8 minutes. Add contents of the skillet to the bowl with the cauliflower and potatoes. Set aside.
To make the dressing, combine all remaining ingredients
except scallions in a microwave-safe bowl. Add 2 tbsp. water, stir, and microwave for 1 minute, or until warm. Mix thoroughly.
Add dressing to the large bowl with veggies and potatoes, and toss to coat. Add scallions, gently mix, and serve! (P.S. If you're making this ahead of time, refrigerate and then warm it up just before serving.)
MAKES 8 SERVINGS
