When I think back to my childhood days, I have a very fond memory of my mother’s potato salad. This is probably the case with many people, but one has to be careful. Trying to create the taste of childhood is a slippery slope filled with our adult expectations. Time and distance change many things such as memory, experiences and knowledge.
Potato salad is widely believed to have originated in Germany and was brought to America by German immigrants. The thing I remember most about my mother’s potato salad was that it consisted of only a small ingredient list and had a nice slightly sweet but tart dressing. If I’m not wrong, I believe she used a bit of juice from her bread & butter pickles in the dressing. The other magic ingredient was some of her new potatoes from the garden. As the saying goes, it was ‘to die for’.
I’m not sure how popular potato salad is anymore but since its the season, I wanted to share a couple of salad recipes.
German Potato & Cauliflower Salads
In a large pot, cook potatoes in salted boiling water. Cool, peel & cube. Boil eggs & coarsely chop. In a saucepan, fry bacon until crisp. Remove from pan & blot on paper towel reserving bacon drippings for dressing. Crumble bacon. Slice green onion & radishes. Place everything EXCEPT the radishes in a large bowl.
In a bowl, whisk together reserved bacon drippings, light salad dressing, vinegar, sugar, mustard, salt, celery seed & dill weed. Blend well. Pour over potato mixture & carefully combine well. Cover & refrigerate for several hours or overnight.
Just prior to serving, add radishes & add more salt if necessary. Carefully combine & serve.
In a saucepan, fry bacon until crisp, Remove from pan, reserving bacon drippings.
Preheat oven to 400 F. Line a baking sheet with foil & coat with cooking spray. Spread cauliflower florets on foil; sprinkle with salt & pepper to taste. Bake for 10-15 minutes or until cauliflower begins to brown slightly. Remove from oven & cool slightly.
While the cauliflower bakes, saute the onion in bacon drippings until tender. Set aside. Cook, peel & cube potatoes.
In a small dish, combine salad dressing, cider vinegar, sugar, mustard & garlic salt. In a large bowl, combine potatoes, cauliflower, sauteed onion & dressing. Fold together & taste to see if more salt is needed. Serve as is or chilled.
- I found, if you add the radishes just before serving keeps them crisp & prevents them from 'bleeding' their color into the salad.
- In regards to the cauliflower salad, I have also made it leaving the cauliflower RAW & substituting the white onion for green. I liked that added bit of 'crunch'.
I guess if I were trying to classify this meal, I would put it somewhere between a crustless quiche and a frittata. Sometimes you just put together ingredients you like and it tastes amazing. There’s no incredible back story or cooking revelation, its just turns out to be a great meal.
Quiche and frittata are both egg dishes but they’re not just for breakfast anymore. The difference is the quiche, crustless or not, is made by adding ingredients to a custard base of eggs and heavy cream, milk or half & half that is poured into a baking dish and baked. With frittatas, eggs dominate and little or no cream or milk is used.
Usually they are first cooked in a pan on the top of the stove and then finished in the oven. These vegetable-bacon squares need only to be baked in the oven. For a nice compliment to this meal, I made some quick 5-ingredient bagels … no yeast or boiling required.
Vegetable-Bacon Squares w/ Baked Bagels
Preheat oven to 325 F. Butter a 9 X 9-inch baking dish; set aside.
In a large bowl, beat eggs until a little bit frothy. Sift in the flour & beat until well combined then whisk in oil. Add zucchini, carrot, onion, bacon & cheese; gently mix to combine.
Pour into prepared baking dish, smooth the top & bake for about 30-35 minutes or until 'set'. Allow to cool slightly before cutting into serving pieces.
Preheat oven to 375 F. Place parchment over a wire rack on a baking sheet.
In a bowl, whisk flour, baking powder & salt. Add yogurt & mix with a fork until combined. It should resemble small crumbles. Lightly flour work surface & knead dough a few times until tacky but not sticky. Dough should not stick to your hands at this point.
Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes & join the ends to form bagels. Top with egg wash & sprinkle with a topping of your choice or just leave plain. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.