Sugar-Free Kartoffelsalat (German Potato Salad)

Experience the comforting flavors of traditional German cuisine with this Sugar-Free Kartoffelsalat, a lighter take on the classic potato salad. This recipe swaps out sugary dressings for a tangy and savory blend of white wine vinegar, Dijon mustard, and extra-virgin olive oil, expertly complemented by tender waxy potatoes, aromatic yellow onions, and fresh parsley. Simmered in chicken or vegetable broth, the potatoes absorb rich depth and warmth, making this dish a wholesome, irresistible side. Ready in under 45 minutes and optionally topped with crispy bacon, this versatile salad is perfect served warm or at room temperature for picnics, barbecues, or weeknight dinners. Healthy, flavorful, and completely sugar-free, this authentic recipe is sure to become a new favorite!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 pounds waxy potatoes
• 1 cup chicken or vegetable broth
• 1 medium, finely chopped yellow onion
• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons, chopped fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup optional: cooked bacon, chopped

Directions

Step 1

Peel the potatoes and cut them into approximately 1/4-inch thick slices.

Step 2

Place the potato slices into a pot and cover them with water. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook for 10-12 minutes, until the potatoes are just tender.

Step 3

Meanwhile, in a small saucepan, heat the chicken or vegetable broth over medium heat until steaming. Add the finely chopped yellow onion to the broth and simmer gently for 5 minutes until the onion is soft.

Step 4

In a bowl, whisk together white wine vinegar and Dijon mustard until well combined.

Step 5

Drain the cooked potatoes and transfer them to a large bowl.

Step 6

Pour the hot broth and onion mixture over the warm potatoes, followed by the vinegar and mustard mixture. Gently toss to coat the potatoes evenly.

Step 7

Drizzle the extra-virgin olive oil over the potatoes and add chopped fresh parsley, salt, and black pepper. Toss again to combine all ingredients well.

Step 8

Let the salad sit for at least 15 minutes before serving, allowing the flavors to meld together. Optionally, sprinkle chopped bacon on top for added flavor.

Step 9

Serve the Kartoffelsalat warm or at room temperature.

Nutrition Facts

Serving size	(1187.8g)

Amount per serving	% Daily Value*
Calories	1116.3

Total Fat 52.6g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat g
Cholesterol 59.5mg	0%
Sodium 3631.1mg	0%
Total Carbohydrate 130.3g	0%
Dietary Fiber 13.6g	0%
Total Sugars 10.7g
Protein 32.7g	0%

Vitamin D 0IU	0%
Calcium 140.0mg	0%
Iron 4.9mg	0%
Potassium 3314.6mg	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: 42.1%

Protein: 11.6%

Carbs: 46.3%