Name: German Potato Beet Salad
Prep time: 20 min
Cook time: 30 min
Total time: 30 min
Cuisine: German
Ingredients: 4 medium potatoes (total 1 1/2 pounds), peeled, cut in half; 1 bunch beets (1 pound 4 ounces, about 5 medium beets), trimmed; 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

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:

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

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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