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German Potato Beet Salad

Sharon Palmer

I love a good German-style potato salad, which is simple, tossed with a mustard vinaigrette, and served warm. I added a pop of brightness with the addition of another root vegetable—beets. You can use whatever type of beet your prefer, deep red beets, golden beets, or candy striped Chioggia beets (pictured above). Just cook up your root veggies, mix together this easy mustard vinaigrette, and toss them together. This easy, wholesome vegan, gluten-free German Potato Beet Salad is the perfect complement to a savory bean soup, sandwich, or veggie sausage. The leftovers just keep on getting better too! With only 7 ingredients (not including pantry staples), you can get this recipe done in 30 minutes.

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German Potato Beet Salad


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  • Author: The Plant-Powered Dietitian
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

This vegan, gluten-free German-style potato salad is so simple and so good because of that pop of brightness with the addition of another root vegetable—beets; served warm with a mustard vinaigrette it’s pure comfort bliss.


Ingredients

Scale

Salad:

  • 4 medium potatoes (total 1 1/2 pounds), peeled, cut in half
  • 1 bunch beets (1 pound 4 ounces, about 5 medium beets), trimmed

Hot Mustard Onion Vinaigrette:


Instructions

  1. Place potatoes in a pot of water, cover, and cook for about 25-30 minutes, just until tender enough to pierce with a fork but not crumbly. Drain and cool slightly.
  2. Meanwhile, place beets in a small pot of water and cook for about 25-30 minutes, until tender enough to pierce with a fork but still firm. Drain and cool slightly.
  3. While potatoes and beets are cooking, heat olive oil in a sauté pan. Add onions and sauté for about 7 minutes. Remove from heat and stir in vinegar, mustard, water, sugar, salt, black pepper, thyme and chives until blended well.
  4. When potatoes and beets are done cooking, drain water and cool slightly in order to handle them. Slice cooked potatoes and beets into thin slices, and transfer into a large serving bowl. Pour hot mustard onion vinaigrette over potatoes/beet mixture and toss gently until well distributed. Taste and adjust seasonings of salt and pepper as desired.
  5. Serve while warm. Or chill in airtight container until serving time.
  6. Makes 8 cups (8 servings, 1 cup each).
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Cuisine: German, American

Nutrition

  • Serving Size: 1 serving
  • Calories: 165
  • Sugar: 8 g
  • Sodium: 221 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 27 g
  • Fiber: 5 g
  • Protein: 3 g

For other top plant-based salad recipes, check out the following:

Thai Carrot Mint Salad
Sonoma Kale Salad with Red Grapes and Mushroom-Red Wine Vinaigrette
Mediterranean Persimmon White Bean Kale Salad

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3 thoughts on “German Potato Beet Salad

  1. Made this German Potato Beet dish last night even though I only had one beet. Mixed it up a little bit – used Tarragon Vinegar because I didn’t have apple cider vinegar and leeks instead of onion. Added Kale because I wanted to get some greens in it. Had to leave to pick up my daughter so decided to put it in a baking dish and let it warm/cook at 320 for half an hour covered. Put in the potatoes and beets, added a layer of vegan sour cream to make it a bit creamy then topped with the leeks/kale/sauce. It was delicious! I paired the dish with a bag of some kind of meaty grains and porcini mushrooms from Ikea. Thanks Sharon for your inspirational recipes.

  2. This was really yummy. We chopped the potatoes and beets instead of slicing them and boiled them separately for about 6 minutes each. We added a pinch of sugar to the dressing in addition to the honey called for and it turned out lovely. Thank you for a yummy recipe!

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