Name: German Style Cauliflower Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: German
Ingredients: 1 head cauliflower, cut into florets (about 6-8 cups); 1 1/2 tablespoons olive oil; 1/2 cup diced red onion (about 1/2 medium); 2 cloves garlic, minced; 1/4 cup white vinegar; 1 1/2 tablespoons Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons fresh chopped chives

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This German-style cauliflower potato salad recipe is quick and easy to make, vegan-friendly, and can be served warm or cold. One of my favorite summer side dishes!

German Style Cauliflower Potato Salad with Plate and Fork

Is cauliflower still trendy, or am I dating myself?
I need to look into c-flower's agent for the amount of hype around it. I still don't really get it, but what I do get is how versatile it is. Pizza? Check. Rice? Double Check. Potato Salad? Cheh to the eck.

While I know I shouldn't exactly call this a potato salad, it just felt wrong not giving it the namesake. If it can be called rice and pizza, why can't it be called a potato? And so it stands.

What makes this cauliflower potato salad delicious and healthy

cauliflower
olive oil
red onion
garlic
white vinegar
Dijon mustard
salt
pepper
fresh chives

German Style Cauliflower Potato Salad Overhead

How to make this German Cauliflower Potato Salad

Start by chopping 1 head of cauliflower into florets. This should be about 6-8 cups worth. Place in a large microwave-friendly bowl with 2 cups of water, and microwave on high for 10-12 minutes or until tender but not mushy. Alternatively, the cauliflower can be steamed in a pan or pot with boiling water.
While cauliflower is steaming, heat a large skillet over medium heat. Add 1 ½ tablespoons of olive oil, and ½ cup of diced red onion, and sauté for 3 minutes, or until softened. Add 2 cloves of minced garlic, and cook for additional 30 seconds. Remove from heat.

German Style Cauliflower Potato Salad in Skillet

Stir in ¼ cup of white vinegar, 1 ½ tablespoons Dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper to the onion mixture. Drain water from cauliflower, and add to pan. Stir to coat. Transfer to serving dish, and top with 2 tablespoons fresh chopped chives. Refrigerate for at least 30 minutes, or overnight, and serve cold or room temperature.

Pro Tips

This salad takes on the flavors much more the longer it sits. My preference is overnight, so it's best to make the day before you want to serve.
Cook the cauliflower until it is fork tender, but not mushy. You want it to still hold it's shape, and not be mushy.

FAQs

Can you make this cauliflower potato salad with frozen cauliflower?

Yes! Let the frozen cauliflower thaw in the refrigerator, and then steam for 3-4 minutes, or until the cauliflower is slightly softened, but not mushy. You still want it to be pretty firm. Make the rest of the recipe as is.

How long does this last?

You can store this salad in the refrigerator for up to 4 days. I think the flavor is actually better the longer it sits! ...Just not TOOO long.

German Style Cauliflower Potato Salad Close Up in Bowl

Money-Saving Tips for this Cauliflower Potato Salad

Buy in bulk. Purchase items you use often like vinegar, mustard, and spices in bigger sizes for a more cost-effective option.
Shop sales. If fresh cauliflower isn't on sale that week, or is more expensive, opt for frozen instead.