Low Sodium Kartoffelsalat (German Potato Salad)
Discover a healthier twist on a beloved classic with this Low Sodium Kartoffelsalat, an authentic German potato salad that's bursting with flavor while being gentle on your heart. Featuring tender bites of small red potatoes drenched in a warm, tangy dressing of apple cider vinegar, low sodium chicken broth, and Dijon mustard, this recipe swaps heavy mayonnaise for vibrant, lighter ingredients. Sautéed onions and celery infuse every bite with aromatic depth, while crumbled unsalted bacon adds a satisfying smoky crunch. Finished with a sprinkle of fresh parsley, this dish is perfect served warm or chilled, making it an ideal side for family dinners or festive gatherings. Packed with health-conscious choices and German-inspired flair, you'll love this easy-to-make, wholesome option for traditional potato salad.
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Recipe Information
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
Instructions
Begin by scrubbing the small red potatoes clean under running water. Cut them into bite-sized, even chunks.
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.
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.
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.
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.
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.
Season the Kartoffelsalat with black pepper to taste. Stir in the fresh parsley for added freshness and color.
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
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 158.0 g | 57% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 16.5 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 5007 mg | 107% | |
*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.
