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 should utilize no matter sort of beet your desire, deep crimson beets, golden beets, or sweet striped Chioggia beets (pictured above). Simply prepare dinner up your root veggies, combine collectively this simple mustard French dressing, and toss them collectively. This simple, 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 components (not together with pantry staples), you may get this recipe accomplished in Half-hour.


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German Potato Beet Salad

  • Creator:
    The Plant-Powered Dietitian

  • Prep Time:
    20 minutes

  • Cook dinner Time:

  • Complete Time:

  • Yield:
    8 servings 1x

  • Weight-reduction plan:


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

Sizzling 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 properly.
  4. When potatoes and beets are accomplished cooking, drain water and funky barely so as 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 properly distributed. Style and alter 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 Dimension: 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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Journalist specialized in online marketing as Social Media Manager. I help professionals and companies to become more Internet and online reputation, which allows to give life to the Social Media Strategies defined for the Company, and thus immortalize brands, products and services. I have participated as an exhibitor in various forums nationally and internationally, I am the author of several articles in digital magazines and Blogs.

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