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German Potato Beet Salad (Vegan, Gluten-Free)

Sharon Palmer

A German-style potato salad is simple, tangy and served warm. I added a pop of brightness with the addition of another root vegetable—beets. This easy, wholesome German Potato Beet Salad is the perfect complement to a savory bean soup, toasted nut butter sandwich half, or veggie sausage.


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German Potato Beet Salad (Vegan, Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Yield: 8 servings 1x


  • 3 large potatoes, peeled, quartered
  • 1 bunch beets (about 5), trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, cut in half, sliced thinly
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons whole grain mustard
  • 1 teaspoon honey or sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh chives, chopped


  1. Place potatoes in a pot of water, cover, and cook for about 30 minutes, just until tender enough to pierce with a fork but not crumbly.
  2. Place beets in a small pot of water and cook for about 20 minutes, until tender enough to pierce with a fork but still firm.
  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, honey or sugar, salt, black pepper, thyme and chives until smooth.
  4. When potatoes and beets are done cooking, drain water and cool slightly in order to handle them. Slice and transfer into a large bowl. Pour onion-dressing mixture over potatoes-beet mixture and toss until well distributed. Taste and adjust seasonings of salt and pepper as desired.
  5. Serve while warm. (Also delicious served chilled)


  • Serving Size: 1
  • Calories: 109
  • Sugar: 5 g
  • Sodium: 175 mg
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 17 g
  • Fiber: 3 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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2 thoughts on “German Potato Beet Salad (Vegan, Gluten-Free)

  1. 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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