A German-style potato salad is easy, tangy and served heat. I added a pop of brightness with the addition of one other root vegetable—beets. This simple, healthful salad is the proper complement to a savory bean soup, toasted nut butter sandwich half, or veggie sausage.
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Yields eight servings
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- three massive potatoes, peeled, quartered
- 1 bunch beets (about 5), trimmed
- 2 tablespoons additional virgin olive oil
- 1 yellow onion, minimize in half, sliced thinly
- four tablespoons apple cider vinegar
- 2 tablespoons entire grain mustard
- 1 teaspoon honey or sugar
- half of teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon contemporary thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon contemporary chives, chopped
- Place potatoes in a pot of water, cowl, and cook dinner for about 30 minutes, simply till tender sufficient to pierce with a fork however not crumbly.
- Place beets in a small pot of water and cook dinner for about 20 minutes, till tender sufficient to pierce with a fork however nonetheless agency.
- 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, honey or sugar, salt, black pepper, thyme and chives till easy.
- When potatoes and beets are achieved cooking, drain water and funky barely so as to deal with them. Slice and switch into a big bowl. Pour onion-dressing combination over potatoes-beet combination and toss till properly distributed. Style and regulate seasonings of salt and pepper as desired.
- Serve whereas heat. (Additionally scrumptious served chilled)
Vitamin data per serving: 109 energy, four g whole fats, 1 g saturated fats, zero mg ldl cholesterol, 175 mg sodium, 17 g carbohydrate, three g fiber, 5 g sugar, three g protein