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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Sharon Palmer

Yields eight servings

German Potato Beet Salad (Vegan, Gluten-Free)
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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


  1. 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.
  2. 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.
  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, honey or sugar, salt, black pepper, thyme and chives till easy.
  4. 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.
  5. 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



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