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German Style Cauliflower Potato Salad Overhead

German Style Cauliflower Potato Salad


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!


Units Scale
  • 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


  1. Place chopped cauliflower into 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. 
  2. While cauliflower is steaming, heat a large skillet over medium heat. Add olive oil, and diced red onion, and sauté for 3 minutes, or until softened.
  3. Add minced garlic, and cook for additional 30 seconds. Remove from heat. 
  4. Stir in vinegar, Dijon mustard, salt, and pepper to the onion mixture. Drain water from cauliflower, and add to pan. Stir to coat.
  5. Transfer to serving dish, and top with fresh chopped chives.
  6. Refrigerate for at least 30 minutes, or overnight, and serve cold or room temperature.
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: German


  • Serving Size: 1 cup
  • Calories: 74
  • Sugar: 3
  • Sodium: 327
  • Fat: 4
  • Saturated Fat: 1
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 8
  • Fiber: 3
  • Protein: 3
  • Cholesterol: 0

Keywords: cauliflower, salad, side dish, vegan, vegetarian, gluten free