Light Summer Potato Salad Leichter Kartoffelsalat
Experience the ultimate in fresh, wholesome summer dining with this Light Summer Potato Salad, or "Leichter Kartoffelsalat." Featuring tender baby potatoes infused with a tangy vegetable broth dressing, this recipe captures the essence of German-style potato salad with a refreshing twist. A touch of white wine vinegar, Dijon mustard, and a hint of sugar create a perfectly balanced flavor, while fresh herbs like chives and parsley add a burst of vibrant color and aroma. Finely diced red onion provides just the right amount of crunch to complement the potatoes' creamy texture. Ready in just 30 minutes, this potato salad is ideal for picnics, barbecues, or light lunches. Serve it warm, room temperature, or chilled for a versatile dish that’s as satisfying as it is simple to make.
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Recipe Information
Ingredients
- 1.2 kg Baby potatoes (waxy variety)
- 250 ml Vegetable broth
- 2 tbsp White wine vinegar
- 1 tsp Dijon mustard
- 3 tbsp Olive oil
- 1 tsp Sugar
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 piece Red onion (small), finely diced
- 3 tbsp Fresh chives, finely chopped
- 2 tbsp Fresh parsley, finely chopped
Instructions
Wash the baby potatoes thoroughly and place them in a large pot. Cover with cold water and add a pinch of salt.
Bring the water to a boil, then reduce the heat to a simmer and cook the potatoes until they are tender but not falling apart (about 15-20 minutes). Test doneness with a fork.
Once cooked, drain the potatoes and let them cool slightly. When cool enough to handle, slice them into bite-sized pieces or thick rounds, depending on preference.
In a small saucepan, warm the vegetable broth over medium heat (do not boil). Stir in the white wine vinegar, Dijon mustard, sugar, salt, and black pepper. Whisk until the ingredients are evenly combined.
Pour the warm broth mixture over the sliced potatoes. Gently toss to coat and allow the potatoes to absorb the liquid for about 10 minutes.
Add the finely diced red onion, fresh chives, and parsley to the potato mixture.
Drizzle the olive oil over the salad and gently toss again to ensure even distribution of ingredients.
Taste and adjust seasoning, adding more salt or pepper if necessary.
Allow the salad to sit at room temperature for 10-15 minutes before serving to enhance the flavors. Alternatively, refrigerate and serve chilled.
Garnish with a few extra chives or parsley before serving, if desired.
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3148 mg | 137% | |
| Total Carbohydrate | 238.5 g | 87% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 22.3 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 5214 mg | 111% | |
*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.
