Sugar-Free Kartoffelsalat (German Potato Salad)
Experience a lighter, sugar-free twist on an authentic German classic with this flavorful Kartoffelsalat (German Potato Salad). Crafted with tender, waxy potatoes and embraced by a tangy white wine vinegar and Dijon mustard dressing, this wholesome recipe skips the sugar-laden sauces for a healthier take on tradition. Infused with aromatic onions softened in steaming broth and enriched by a touch of extra-virgin olive oil, every bite is a perfect harmony of bold and fresh flavors. Finished with vibrant parsley and an optional sprinkle of smoky bacon, this dish can be served warm or at room temperature, making it ideal for family gatherings, barbecues, or a satisfying side to your favorite main course. Simple, nourishing, and authentically German—this sugar-free Kartoffelsalat is sure to delight!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Peel the potatoes and cut them into approximately 1/4-inch thick slices.
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.
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.
In a bowl, whisk together white wine vinegar and Dijon mustard until well combined.
Drain the cooked potatoes and transfer them to a large bowl.
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.
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.
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.
Serve the Kartoffelsalat warm or at room temperature.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3631 mg | 158% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 10.7 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 3315 mg | 71% | |
*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.
