German Beet-and-Potato Salad

3.5
(4)

Steam-roasting the beets and potatoes in this easy salad recipe makes them tender and creamy without relying on a lot of oil. A traditional German potato salad calls for boiling the potatoes, but this is an easier, hands-off method that takes care of both the potatoes and beets at once. They get tossed with crispy bacon and a cidery-mustard vinaigrette for a new take on a classic salad. Serve alongside roasted chicken, grilled steak, or, of course, sausages.

German Beet-and-Potato Salad
Apple cider vinegar and whole grain mustard create the base of the dressing for this take on German potato salad. We added beets for a hit of color and something fresh, but we couldn’t skip the bacon. Beets not your thing? This would work with an equal amount of broccoli in their place. Either way, make this one ahead as it’s even better the next day. Get the recipe:German Beet-and-Potato Salad. Photo: Victor Protasio
Hands On Time:
20 mins
Total Time:
1 hrs 20 mins
Yield:
6 serves

Ingredients

  • 2 pounds gold or Chioggia beets

  • ½ pound Yukon Gold potatoes

  • 4 tablespoons olive oil, divided

  • 1 teaspoon kosher salt, divided

  • Freshly ground black pepper

  • 8 ounces sliced bacon

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons whole-grain mustard 

  • 1 shallot, thinly sliced

Directions

  1. Preheat oven to 400°F. Place beets, potatoes, and 1 cup water in a 13- by-9-inch baking dish. Drizzle with 2 tablespoons oil and season with ½ teaspoon salt and several grinds of pepper. Cover with aluminum foil and roast until beets and potatoes are tender when pierced with a small sharp knife, 45 to 55 minutes. Uncover and set aside until cool enough to handle, about 15 minutes.

  2. Peel cooled beets, slice into wedges, and transfer to a large bowl. Using your hands, gently crush potatoes into bite-size pieces and add to beets.

  3. Cook bacon in a large skillet over medium, turning occasionally, until crisp, 5 to 7 minutes. Drain on a paper towel–lined plate and let cool 5 minutes. Break or chop into pieces and add to beets and potatoes.

  4. Whisk together vinegar, mustard, shallot, remaining 2 tablespoons oil, remaining ½ teaspoon salt, and several grinds of pepper in a small bowl. Pour dressing over beet mixture and toss to combine. Serve at room temperature.

Nutrition Facts (per serving)

221 Calories
13g Fat
17g Carbs
6g Protein
Nutrition Facts
Calories 221
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 726mg 32%
Total Carbohydrate 17g 6%
Total Sugars 8g
Protein 6g
Calcium 24mg 2%

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

Related Articles