German Potato Beet Salad – Sharon Palmer, The Plant Powered Dietitian


I like a superb German-style potato salad, which is easy, tossed with a mustard French dressing, and served heat. I added a pop of brightness with the addition of one other root vegetable—beets. You need to use no matter kind of beet your favor, deep pink beets, golden beets, or sweet striped Chioggia beets (pictured above). Simply prepare dinner up your root veggies, combine collectively this straightforward mustard French dressing, and toss them collectively. This straightforward, healthful vegan, gluten-free German Potato Beet Salad is the right complement to a savory bean soup, sandwich, or veggie sausage. The leftovers simply carry on getting higher too! With solely 7 elements (not together with pantry staples), you may get this recipe completed in Half-hour.


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German Potato Beet Salad

  • Writer:
    The Plant-Powered Dietitian

  • Prep Time:
    20 minutes

  • Prepare dinner Time:

  • Whole Time:

  • Yield:
    8 servings 1x

  • Food regimen:


This vegan, gluten-free German-style potato salad is so easy and so good due to that pop of brightness with the addition of one other root vegetable—beets; served heat with a mustard French dressing it’s pure consolation bliss.


  • 4 medium potatoes (whole 1 1/2 kilos), peeled, lower in half
  • 1 bunch beets (1 pound 4 ounces, about 5 medium beets), trimmed

Scorching Mustard Onion French dressing:


  1. Place potatoes in a pot of water, cowl, and prepare dinner for about 25-Half-hour, simply till tender sufficient to pierce with a fork however not crumbly. Drain and funky barely.
  2. In the meantime, place beets in a small pot of water and prepare dinner for about 25-Half-hour, till tender sufficient to pierce with a fork however nonetheless agency. Drain and funky barely.
  3. Whereas potatoes and beets are cooking, warmth olive oil in a sauté pan. Add onions and sauté for about 7 minutes. Take away from warmth and stir in vinegar, mustard, water, sugar, salt, black pepper, thyme and chives till blended nicely.
  4. When potatoes and beets are completed cooking, drain water and funky barely with a view to deal with them. Slice cooked potatoes and beets into skinny slices, and switch into a big serving bowl. Pour scorching mustard onion French dressing over potatoes/beet combination and toss gently till nicely distributed. Style and modify seasonings of salt and pepper as desired.
  5. Serve whereas heat. Or chill in hermetic container till serving time.
  6. Makes 8 cups (8 servings, 1 cup every).

  • Class: Salad
  • Delicacies: German, American


  • Serving Measurement: 1 serving
  • Energy: 165
  • Sugar: 8 g
  • Sodium: 221 mg
  • Fats: 6 g
  • Saturated Fats: 1 g
  • Carbohydrates: 27 g
  • Fiber: 5 g
  • Protein: 3 g

Key phrases: potato salad, vegan potato salad

For different high plant-based salad recipes, take a look at the next:

Thai Carrot Mint Salad
Sonoma Kale Salad with Purple Grapes and Mushroom-Purple Wine French dressing
Mediterranean Persimmon White Bean Kale Salad

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