Microwave German Cauliflower Potato Salad
Warm German-style salad combining tender cauliflower and potatoes with caramelized coleslaw and onions, bound in a tangy mustard-vinegar dressing with crispy bacon. The microwave method speeds prep while maintaining the hearty, slightly acidic character of traditional German potato salad. Serve as a side dish alongside grilled meats or sausages, or enjoy at room temperature for picnics and potlucks. This version uses convenient precooked bacon and bagged slaw for minimal prep.
Ingredients
- 5 cups cauliflower, roughly chopped, about 1 head
- 10 oz baby red potatoes, cut into bite-sized pieces, about 4
- 3 cups bagged coleslaw mix
- 1 cup onion, chopped
- ¼ cup seasoned rice vinegarwhite vinegar + 1/4 tsp sugar3:1pantry substitution
less umami, less gentle
- 3 tbsp precooked real crumbled bacon, like Oscar Mayer
- 2 tbsp mild Dijon mustard
- 1 ½ tsp granulated sugar
- ⅛ tsp salt
- black pepper
- ¼ cup scallions, chopped
- ⅓ cup water, for microwave
- 2 tbsp water, for dressing
Instructions
- 1
Combine cauliflower and potatoes in large microwave-safe bowl with water. Cover and microwave 6 minutes.
- 2
Stir, re-cover, and microwave 6 minutes until tender. Drain excess water once cool enough to handle.
- 3
Heat nonstick skillet over medium-high heat. Add coleslaw mix and onion, cook and stir until slightly browned and softened, about 8 minutes.
- 4
Transfer skillet contents to bowl with cauliflower and potatoes.
- 5
Combine rice vinegar, bacon, mustard, sugar, salt, and pepper in microwave-safe bowl. Add water and stir.
- 6
Microwave dressing 1 minute until warm. Mix thoroughly.
- 7
Pour dressing over vegetables and toss to coat. Stir in scallions.
Tips
Don't skip draining the vegetables after microwaving to prevent a watery salad. Tip the bowl carefully and press gently with a spoon.
Caramelize the coleslaw mix fully for 8 minutes to develop deeper flavor and soften the raw cabbage crunch.
Good to Know
Cover and refrigerate up to 4 days. Flavors meld and improve overnight.
Prepare through step 6. Chill dressing separately. Add dressing and scallions within 2 hours of serving to prevent sogginess.
Serve warm, at room temperature, or chilled. Excellent alongside grilled sausages, pork chops, or roasted chicken. Also works as a picnic side dish.
Common Mistakes
Drain potatoes and cauliflower thoroughly to avoid waterlogged salad.
Cook coleslaw mix the full 8 minutes to break down rawness and develop caramel notes.
Add scallions just before serving to preserve their fresh bite.
Substitutions
tempeh bacon adds smokiness without meat
less umami, less gentle
FAQ
Can I make this salad ahead of time?
Yes, prepare everything through the dressing stage and refrigerate separately up to 1 day ahead. Add dressing and scallions within 2 hours of eating to keep the salad from becoming mushy. The longer the vegetables sit in dressing, the softer they become.
What if I don't have precooked bacon?
Cook 4-5 slices of bacon until crispy, then crumble it. Or use smoked ham, tempeh bacon, or omit entirely for a vegetarian version. The bacon adds smokiness and salt, so adjust seasoning if removed.
Can I freeze German cauliflower potato salad?
Freezing is not recommended. The vegetables will become mushy when thawed, and the salad's texture and dressing separation will suffer. Best consumed fresh or stored refrigerated within 4 days.