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

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I like German-style potato salad, which is straightforward, 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 choose, deep purple 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 proper 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 achieved in Half-hour.

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German Potato Beet Salad


  • Creator:     The Plant-Powered Dietitian

  • Prep Time:     20 minutes

  • Prepare dinner Time:     Half-hour

  • Whole Time:     Half-hour

  • Yield:     8 servings 1x

  • Food regimen:     Vegan

Description

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.

Salad:

  • 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:

Directions

  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 effectively.
  4. When potatoes and beets are achieved cooking, drain water and funky barely in an effort to deal with them. Slice cooked potatoes and beets into skinny slices, and switch into a big serving bowl. Pour sizzling mustard onion French dressing over potatoes/beet combination and toss gently till effectively 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

Vitamin

  • 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

Did you make this recipe?

For different prime plant-based salad recipes, take a look at 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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