I love a good German-style potato salad, which is simple, tossed with a mustard vinaigrette, and served warm. I added a pop of brightness with the addition of another root vegetable—beets. You can use whatever type of beet your prefer, deep red beets, golden beets, or candy striped Chioggia beets (pictured above). Just cook up your root veggies, mix together this easy mustard vinaigrette, and toss them together.

This easy, wholesome vegan, gluten-free German Potato Beet Salad is the perfect complement to a savory bean soup, sandwich, or veggie sausage. The leftovers just keep on getting better too! With only 7 ingredients (not including pantry staples), you can get this recipe done in 30 minutes.

German Potato Beet Salad

(7 votes, average: 4.86 out of 5)
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4.9 from 7 reviews

• Author: The Plant-Powered Dietitian
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 30 minutes
• Yield: 8 servings
• Diet: Vegan

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

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

Instructions

1. 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.
2. 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.

3. 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.
4. 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.

5. Serve while warm. Or chill in airtight container until serving time.
6. Makes 8 cups (8 servings, 1 cup each).

• 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

Keywords: potato salad, vegan potato salad

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For other top plant-based salad recipes, check out the following:

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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