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
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:
- 2 tablespoons extra virgin olive oil
- 1 medium (about 8 ounces) yellow or white onion, sliced thinly
- 1/4 cup apple cider vinegar
- 2 tablespoons whole grain mustard
- 2 tablespoons water
- 1 teaspoon sugar (optional)
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 2 tablespoons fresh chives, chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve while warm. Or chill in airtight container until serving time.
- 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
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.
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!
So glad you enjoyed it!