Learn How to Make Hot German Potato Salad
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Eating Low with Amy Low Hassle, Low Carb Recipes Episode 38: Hot German “Potato” Salad Hi this Amy and welcome to Eating Low. Today we’re going to be making like a Hot German Potato Salad but instead of potatoes we’re going to use cauliflower and you don’t had German Potato Salad it’s so good. It’s totally different than like the potato salad you had on picnics with like the mayo and stuff. So I’ve got my turkey copaso(ph), cooking in here and turkey copaso—the kind of what I already cooked, so you just need and heat it up all a little. So I’m just going to heat up, get it hot and then I'm going to work on the recipe ingredients too. And that my cauliflower cooking in my broiler and I just thought the same fresh cauliflower that comes in a bag that you just throwing away because it’s so easy. But you can use any kind, you can use fresh cauliflower. You could use just regular frozen cauliflower that is not fancy and comes in a little bag that puts up, its up to you. Just cook some cauliflower. I’m using—I think that bag was a 13 ounce bag but you can use like the head of the cauliflower or if you’re buying a frozen just regular normal frozen cauliflower just get the big bag and then its about 12 to 16 ounces. Mine is almost done. So we’ve got the turkey copaso cooking and I see it can be fork. You can be prepared for these things. I’m just going to make sure those can get like burns on one side but I know what I do it thing. Our cauliflower is just about ready to be done. I’ll stop it before it beep and you can see it comes out in bag and the bag pops up. Watch out for a steam, it pops up so it’s cooked. I’m just going to pop it open and then I’m going to set in a bowl there from itself. I think you press to let set for like a minute, so tear it and I get notch. I hope you can see me doing this, its probably better if you don’t, just to see me burn myself and were just going to dump him out. Of course the hole isn't big enough. I don’t even know what to say. So there we go, we’ve got our cauliflower jumps out into the pot on our turkey copaso. I’m going to flip them over, okay sort of cook and each time and again you just kind of warm it up. So we’re going to make the dressing first the salad and there is 4 cups of mustard and I’m just using to greater pan and picking it out and then to me, I like—I bought things a little bit but if you want to measure it and be really exact into. And then we’re going to use two-thirds cup of vinegar and I’m using my champagne vinaigrette but any kind of vinaigrette is fine. Two-third cup now right here and then I’m going to add a tablespoon of splenda or sweetness here add to sweetness is like my favorite. German potato salad is so good. So once you have this goes some cauliflower. All right we’ve got the splenda then and now I’ll just mix it with some—I’m just mixing it all together and getting the mustard and the vinaigrette to come up oh things made a big mess. It’s really good, my hand got whisked you know and then found my handy whisk a couple of recipes ago and I forgot to use it because that seems to blend stuff better. I’m just trying to make the dressing. A big mess all over the stove but that’s okay. So I’m going to set this aside and check on my turkey copaso and then I just want to cut it into a little pieces because I’ll like to make sure that inside that cooks and you have to cut it in chunks anyway. It’s probably like horrible, you shouldn’t cut like in your pan because it will just scratch them. But I don’t help the things but I do it a lot, normally to reduce the time. Now just trying to be careful and don’t scratch them. Don’t worry pans are pretty forgiving. I’m just going to cut these into little by piece chunk so that when I'm eating the salad I want my big gigantic piece of copaso through there and you can add less copaso. If you’re making, this is the sizes. You can use a lot that like I’m going to try makes this more like a main dish meal. So I’m going to add—I’m adding
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