Heart-Healthy Kartoffelsalat (German Potato Salad)
Embrace a wholesome twist on a classic with this Heart-Healthy Kartoffelsalat (German Potato Salad). This light and flavorful version skips the heavy mayo for a tangy, herb-infused dressing made with low-sodium vegetable broth, apple cider vinegar, and a touch of honey. Baby potatoes, left unpeeled for added fiber, are paired with crunchy cucumber, zesty red onion, and a vibrant medley of fresh parsley, dill, and chives. Quick to prepare in just 45 minutes, this recipe is the perfect side dish for any occasion, offering a warm or room-temperature serving option that’s as comforting as it is nourishing. Packed with fresh ingredients and brimming with flavor, this heart-smart German potato salad is sure to become a go-to favorite for guilt-free indulgence.
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Ingredients
- 1000 grams baby potatoes
- 240 milliliters low-sodium vegetable broth
- 60 milliliters apple cider vinegar
- 15 grams Dijon mustard
- 10 grams honey
- 30 milliliters olive oil
- 1 unit small red onion, finely chopped
- 1 unit small cucumber, diced
- 15 grams fresh parsley, chopped
- 15 grams fresh chives, chopped
- 5 grams fresh dill, chopped
- 1 teaspoon black pepper
- 0.5 teaspoon salt
Directions
Step 1
Begin by washing the baby potatoes thoroughly. Cut them into bite-sized pieces while leaving the skin on for added fiber.
Step 2
Place the potatoes in a large pot filled with water, bring to a boil, and then reduce to a simmer. Cook for about 15-20 minutes or until they are fork-tender. Drain the water and let the potatoes cool slightly.
Step 3
While the potatoes are cooking, in a small saucepan, combine the vegetable broth, apple cider vinegar, Dijon mustard, honey, and olive oil. Heat the mixture over medium heat, whisking constantly until it starts to simmer. Remove from heat and set aside.
Step 4
In a large mixing bowl, combine the cooked potatoes, chopped red onion, and diced cucumber.
Step 5
Pour the warm dressing over the potato mixture and gently stir to make sure everything is coated evenly.
Step 6
Add the chopped parsley, chives, dill, salt, and black pepper. Toss everything together gently.
Step 7
Allow the salad to sit at room temperature for about 10-15 minutes to let the flavors meld. Serve warm or at room temperature.
Step 8
Garnish with additional fresh herbs if desired before serving.
Nutrition Facts
| Serving size | (1567.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1153.3 |
| Total Fat 31.9g | 0% |
| Saturated Fat 4.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1745.2mg | 0% |
| Total Carbohydrate 202.0g | 0% |
| Dietary Fiber 17.2g | 0% |
| Total Sugars 21.3g | |
| Protein 23.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 252.2mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 4979.1mg | 0% |
Source of Calories