German Potato Beet Salad
Ingredients
The salad
-
4
medium
potatoes
-
1
bunch
beets
Hot Mustard Onion Vinaigrette
-
2
tablespoons
extra virgin olive oil
-
1
medium
yellow or white onion
-
¼
cup
apple cider vinegar
-
2
tablespoons
whole grain mustard
-
2
tablespoons
water
-
1
teaspoon
sugar (optional)
-
½
teaspoon
salt
-
1
teaspoon
black pepper
-
1
tablespoon
fresh thyme
-
2
tablespoons
fresh chives
Instructions
- Cook the potatoes in a pot of water for about 25-30 minutes until tender, then drain and cool slightly.
- Cook the beets in a small pot of water for about 25-30 minutes until tender, then drain and cool slightly.
- Heat olive oil in a sauté pan, add sliced onions, and sauté for about 7 minutes.
- Remove from heat and mix in vinegar, mustard, water, sugar, salt, black pepper, thyme, and chives until well combined.
- Slice the cooled potatoes and beets into thin slices and place them in a large serving bowl.
- Pour the hot vinaigrette over the potato and beet mixture and toss gently to combine.
- Serve warm or chill until serving time.
Nutrition Facts (estimated)
Servings
8
Calories
165
Total fat
6g
Total carbohydrates
27g
Total protein
3g
Sodium
221mg
Cholesterol
0mg
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