Low Sodium Kartoffelsalat (German Potato Salad)

Discover the heartwarming flavors of Germany with this Low Sodium Kartoffelsalat (German Potato Salad) recipe—a lighter twist on the traditional dish. Made with tender red potatoes, a tangy apple cider vinegar and low-sodium chicken broth dressing, and fresh garnishes like parsley and crumbled unsalted bacon, this recipe cuts back on salt without sacrificing taste. Sautéed onion and celery add aromatic depth, while Dijon mustard brings just the right pop of flavor. Ready in under an hour, this potato salad is perfect served warm or chilled and makes a delightful side dish for picnics, barbecues, or comfort-food dinners. Enjoy authentic German flavors in a heart-healthy way!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds Small red potatoes
• 0.25 cup Apple cider vinegar
• 0.5 cup Low sodium chicken broth
• 1 tablespoon Dijon mustard
• 3 tablespoons Olive oil
• 1 unit Small onion, finely chopped
• 2 units Celery stalks, finely chopped
• 4 slices Unsalted bacon, cooked and crumbled
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Begin by scrubbing the small red potatoes clean under running water. Cut them into bite-sized, even chunks.

Step 2

Place the potato chunks into a large pot and cover them with water. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 3

While the potatoes are cooking, prepare the dressing. In a small saucepan, combine the apple cider vinegar, low sodium chicken broth, and Dijon mustard. Heat over medium heat for about 3 minutes, stirring until well combined.

Step 4

Once the potatoes are cooked, drain them and return them to the pot. Pour the warm dressing over the hot potatoes, allowing the flavors to soak in.

Step 5

In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and celery, and sauté for 3-4 minutes until the onion is translucent and the celery is softened.

Step 6

Add the onion and celery mixture to the potatoes, along with the crumbled unsalted bacon. Gently fold the ingredients together to avoid breaking the potatoes.

Step 7

Season the Kartoffelsalat with black pepper to taste. Stir in the fresh parsley for added freshness and color.

Step 8

Allow the potato salad to cool to room temperature, or refrigerate for at least 30 minutes to let the flavors meld together before serving.

Nutrition Facts

Serving size	(1362.5g)

Amount per serving	% Daily Value*
Calories	1435.6

Total Fat 71.5g	0%
Saturated Fat 15.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 66mg	0%
Sodium 798.8mg	0%
Total Carbohydrate 158.0g	0%
Dietary Fiber 15.7g	0%
Total Sugars 16.5g
Protein 42.8g	0%

Vitamin D 0IU	0%
Calcium 182.0mg	0%
Iron 8.4mg	0%
Potassium 5007.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.5%

Protein: 11.8%

Carbs: 43.7%