Heart-Healthy Kartoffelsalat (German Potato Salad)
Discover the perfect balance of flavor and wellness with this Heart-Healthy Kartoffelsalat, a fresh take on classic German potato salad. Featuring tender baby potatoes, a tangy-sweet dressing of low-sodium vegetable broth, apple cider vinegar, Dijon mustard, and honey, this recipe offers a guilt-free indulgence packed with wholesome ingredients. Vibrant additions like cucumber, red onion, and aromatic herbs—parsley, chives, and dill—elevate every bite, while olive oil adds a touch of richness. Served warm or at room temperature, this fiber-rich and low-sodium dish is ideal for heart-conscious eaters without compromising on the traditional comforting flavors. Perfect for potlucks, family dinners, or any occasion, this flavorful yet healthy side dish is sure to delight!
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Recipe Information
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
Instructions
Begin by washing the baby potatoes thoroughly. Cut them into bite-sized pieces while leaving the skin on for added fiber.
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.
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.
In a large mixing bowl, combine the cooked potatoes, chopped red onion, and diced cucumber.
Pour the warm dressing over the potato mixture and gently stir to make sure everything is coated evenly.
Add the chopped parsley, chives, dill, salt, and black pepper. Toss everything together gently.
Allow the salad to sit at room temperature for about 10-15 minutes to let the flavors meld. Serve warm or at room temperature.
Garnish with additional fresh herbs if desired before serving.
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1745 mg | 76% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 21.3 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 4979 mg | 106% | |
*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.
