german potato salad potato salad low sodium potato salad picnic salad potato salad without salt no mayo potato salad


German Potato Salad   Printer Version
FLEXITARIAN — 2 Carb Choices
© 2012 Updated 2017

There's a restaurant in Burbank, California, where I used to eat occasionally (before CHF). They served great turkey burgers and an unusually good potato salad. They said it was a "German Potato Salad." Well, I've run into many variations of a German potato salad and ended up creating my own version. The added crispy pork, chopped into fine pieces brings us the "bacon" we miss but without the fat or high sodium. Add more onion or garlic (chopped or minced), and some chopped Steinfeld's sweet cucumber chips from Healthy Heart Market. FPepper to taste and Voila! This is a great Picnic salad.

Serves 4
Can be doubled

Nutritional Information
Sodium Per Recipe: 93 mg Sodium Per Serving: 23.3 mg

Per Serving:
Calories: 176.3
Protein: 6.974 g
Carbohydrate: 35 g
Dietary Fiber: 3.535 g
Total Sugars: 0 g
Total Fat: 1.408 g
Saturated Fat: .46 g
Monounsaturated Fat: .539 g
Polyunsaturated Fat: .227 g
Cholesterol: 9.072 mg
Calcium: 28.8 mg
Potassium: 1110 mg
Sodium: 23.3 mg
Vitamin K: 1.652 mcg
Folate: 36.3 mcg
Ingredients
  • 6 medium red potatoes (43.9 mg)
  • large red onion (1.125 mg)
  • 4 green onions, diced (9.6 mg)
  • 4 large mushrooms (cap or shitake) (.36 mg)
  • 1 tablespoon olive oil (trace)
  • teaspoon balsamic vinegar (trace)
  • 2 ounces lean, well cooked pork country rib, diced finely (38 mg)

    Great for leftover pork ribs. If using fresh meat then cook just one country rib, well done. (We're trying to simulate bacon here.)

    Wash and lightly scrub the potatoes. Boil for about 35 to 40 minutes or until a fork just pierces them. Set aside. (You can make the day before and chill overnight or keep them warm and make a warm potato salad.) If setting aside for same day serve, let cool for about a half hour.

    When potatoes are ready, quarter them and place in medium to large salad bowl. Sprinkle in the olive oil and balsamic vinegar, stir gently with a wood spoon.

    Finely dice the large red onion and add it to the potatoes.

    Dice the mushrooms and add to the potatoes.

    Dice the green onions up into the green stems about 2 inches and add to the mix.

    Finely dice the well cooked pork rib. Add to the mix. Stir gently, tossing lightly.

    Add pepper to taste.


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