German Cauliflower Potato Salad
German Cauliflower Potato Salad
Prep: 15 minutes
Cook: 15 minutes
Ingredients
5 cups roughly chopped cauliflower (about 1 head)
10 oz. (about 4) baby red potatoes, cut into bite-sized pieces
3 cups bagged coleslaw mix
1 cup chopped onion
1/4 cup seasoned rice vinegar
3 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
2 tbsp. mild Dijon mustard
1 1/2 tsp. granulated sugar
1/8 tsp. salt
Dash black pepper
1/4 cup chopped scallions
Directions
Place cauliflower and potatoes in a large microwave-safe bowl with 1/3 cup water. Cover and microwave for 6 minutes. Stir, re-cover, and microwave for 6 minutes, or until tender. Once cool enough to handle, drain excess water.
Meanwhile, bring a large skillet sprayed with nonstick spray to medium-high heat. Add coleslaw mix and onion. Cook and stir until slightly browned and softened, about 8 minutes.
Add skillet contents to the drained cauliflower/potatoes in the large bowl.
To make the dressing, combine all remaining ingredients except scallions in a microwave-safe bowl. Add 2 tbsp. water and stir. Microwave for 1 minute, or until warm. Mix thoroughly.
Add dressing to the large bowl, and toss to coat. Stir in scallions.
MAKES 8 SERVINGS
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Publish Date: 2018-06-25