Bratwurst. What does that make you think of? Beer? Can’t have it (unless it’s GF I suppose), move on. Mustard? German potato Salad? Me too! What is German potato salad? It’s a vinegar and mustard based potato salad that’s got some bacon and green onions strewn about. Very tasty stuff. Potatoes are really okey dokey in our book, but if you’re watching your waist line, perhaps try this recipe out.

• 1 lb fresh bratwurst
• f.o.c. (fat of choice), we used bacon fat
• 1 lb turnips, peeled and diced
• 1 t brown mustard seeds (optional)
• 1 yellow onion, diced
• 1/4 c apple cider vinegar
• 1/3 c dijon mustard
• s & p

Remove the casing from the sausage by slitting your knife along the back side of the sausage. Unwrap the casing and pull out the meat. Place the meat in a saute pan and brown it up. Remove the sausage from the pan and place in your serving dish. Melt down an obscenely large amount of your fat of choice. Turn the heat down to medium-low and add the mustard seed (if using), onion and turnip. Cook until everybody’s tender. Add the turnip and onion to the sausage. Pour in the apple cider vinegar and mustard (just eye ball it). Mix around, taste and adjust any seasoning. Serve hot.

Cooking Steps

I hate mayonnaise. Its slimey. It tastes weird. And really, who ever decided that beating oil into eggs would be a good condiment? I just don’t get it. My husband would eat it by the spoonful if given the opportunity…. GAG!!! My dislike for mayonnaise means that most potato salads I have ever encountered have been absolutely out of the question, even before I ever heard of paleo. That is, all but one. My mom used to make an especially tasty Scandinavian version of potato salad with red skin potatoes, sour cream, red onions and dill.This is my paleo version, which I must say rocks- and not just because there’s no mayonnaise!

Cut the cauliflower into bite size florets. Place in a steamer basket and let steam over high heat for 10 minutes, until tender but not mushy. As soon as it is done, remove from heat and rinse with cold water to stop the cooking process. Drain well.

Remove coconut milk from the refrigerator. DO NOT SHAKE! Carefully open the can, and remove the cream which has separated to the top of the can into a mixing bowl. Try not to get any of the coconut water layer as you spoon off the cream.

Stir the lemon juice into the coconut cream, followed by the onion and dill. Stir in the cauliflower. Pepper generously and add a dash of salt to taste. Mix well.

Refrigerate ‘Notato Salad’ for at least an hour, then stir once more before serving.

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Serves 5

15 minutes

This is a Non-Dairy Recipe

Ingredients

• 1 Head Cauliflower
• 1 can Coconut Milk, Refrigerated Overnight
• 1 package Chopped Baby Dill, about 1/4 cup
• 1 cup Chopped Red Onion
• 1 Tablespoon Lemon Juice
• Sea Salt and Pepper