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

I really like a great 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 sort of beet your want, deep pink beets, golden beets, or sweet striped Chioggia beets (pictured above). Simply cook 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 proper 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 carried out in Half-hour.


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German Potato Beet Salad

  • Creator:
    The Plant-Powered Dietitian

  • Prep Time:
    20 minutes

  • Cook 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, minimize 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 cook 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 cook 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 carried out cooking, drain water and funky barely as a way 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 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 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, try the next:

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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