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warm german potato salad

Warm German-Style Potato Salad

This vibrant German-style potato salad features tender red potatoes and crisp green beans tossed in a tangy mustard-vinegar dressing. Unlike traditional mayo-based versions, this lighter alternative offers a perfect balance of heat and tang, with caramelized onions adding subtle sweetness to complement the Dijon's kick.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 people
Course: Side Dish
Cuisine: German
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon Splenda sugar substitute or regular sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium onion chopped
  • 1/4 cup Dijon mustard
  • 3 tablespoons rice vinegar or white wine vinegar
  • Olive oil flavored cooking spray
  • 2 pounds red potatoes quartered
  • 1/2 pound green beans cut into bite-sized pieces

Equipment

  • Large pot
  • Colander
  • Skillet

Method
 

  1. Quarter the red potatoes and place them in a large pot of water. Bring to a boil and cook for about 10 minutes until fork-tender but still holding their shape.
  2. Add the bite-sized green beans to the same pot and continue cooking for another 5 minutes, until beans are crisp-tender.
  3. Drain the potatoes and green beans in a colander and set aside.
  4. Coat a skillet with olive oil cooking spray and heat over medium heat. Add the chopped onion and cook for about 8 minutes until translucent and slightly caramelized.
  5. Remove the pan from heat and stir in the Dijon mustard, rice vinegar, Splenda, salt, and pepper to create the dressing.
  6. Gently fold the warm dressing into the potato and green bean mixture, taking care not to break up the potatoes too much.
  7. Serve immediately while warm, or refrigerate and serve cold later.

Notes

This versatile potato salad can be enjoyed warm right after preparation or chilled for a few hours - the flavors actually deepen when refrigerated. For a healthier version, stick with Splenda as written, or substitute honey for a more natural sweetener. If you don't have red potatoes, Yukon golds or fingerlings work beautifully too. Store leftovers in an airtight container in the refrigerator for up to 3 days.