Rote Bete Kartoffelsalat

This New Potato Beet Salad is here to elevate your meal game with its earthy sweetness, tender new potatoes, and a zingy mustard dressing. The roasted beets bring a rich, caramelised flavour that pairs beautifully with the creamy texture of the new potatoes. Tossed in a tangy mustard and balsamic dressing, and finished with fresh herbs, this dish offers a delightful and unexpected treat for your taste buds. Perfect for any season, this salad is a must-try for anyone looking to add a vibrant and nutritious dish to their repertoire. 

New Potato Beet Salad is a Nod to Tradition

Inspired by the hearty flavors of German and Central European cuisine, I’ve put a modern twist on a classic with this Beet and Potato Salad. Beets, celebrated for their nutritional benefits and earthy flavor, pair beautifully with creamy young potatoes and fresh herbs, creating a dish that’s both familiar and refreshingly new.

The vinaigrette—a tangy mix of mustard and Aceto Balsamico di Modena—adds a modern touch to traditional German flavors. Perfect as a side or a standalone dish, this salad is sure to become a new favorite in your kitchen.

Zutaten für Kartoffel-Rote-Bete-Salat

What Makes This Potato Beet Salad Special?

This salad stands out with its balance of flavours and textures. Roasting the beets enhances their natural sweetness, while the new potatoes add a creamy, satisfying bite. The mustard and balsamic vinegar dressing provides a tangy kick, and fresh herbs like dill, chives, and parsley bring a burst of freshness. It’s a harmony of tastes and colours that’s simply irresistible.

Make It Your Own

Add Some Protein: Crumbled feta or goat cheese adds a delicious creamy element.

Switch Up the Herbs: Basil or mint can give a different but equally delightful flavour.

Add a Crunch: Toasted walnuts or sunflower seeds can provide a satisfying crunch.

New Potato Beet Salad with Fresh Herbs

Potato Beet Salad FAQs

Can I prepare this potato beet salad recipe ahead of time? 

Absolutely! It actually tastes even better after the flavours have melded together for a few hours. Just add the fresh herbs right before serving.

What’s the best way to store potato beet salad leftovers? 

Store in an airtight container in the fridge. It should keep well for up to 3 days. Add a splash of olive oil and a sprinkle of fresh herbs to freshen it up before serving again.

New Potato Beet Salad with Fresh Herbs and Dijon Balsamico Dressing

More Beet Salad Recipes to Try!

If you loved this New Potato Beet Salad, you’re in for a treat! Here are some more vibrant and flavourful recipes that are sure to delight your taste buds and bring fresh, bold flavours to your table.

Rote Bete Kartoffelsalat
5 from 1 vote

New Potato Beet Salad

This vibrant Potato Beet Salad combines roasted beets, tender new potatoes, and a tangy mustard dressing, all tossed with fresh herbs.
Course Side Dish
Category German, vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 290 kcal
Autor Elle


For the salad:

  • 800 g beetroot, peeled and cut into 1.5 cm wedges
  • 1 tablespoon olive oil
  • 600 g new potatoes, scrubbed clean
  • 1 small red onion, finely chopped
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh dill

For the dressing:

  • 1/2 teaspoon coriander seed, crushed with a pestle and mortar
  • 1 tablespoon wholegrain mustard
  • 2 tablespoons balsamic vinegar (e.g. Aceto Balsamic di Modena, aged)
  • 6 tablespoons extra virgin olive oil
  • Salt and pepper to taste


  1. Preheat your oven to 400°F / 200°C (180°C fan-assisted).
  2. Place the beet wedges on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt, and toss to coat evenly. Roast in the preheated oven for 30 minutes, flipping halfway through, until tender.
  3. In a bowl, whisk together the crushed coriander seeds, mustard, balsamic vinegar, olive oil, salt, and pepper until well combined. Set aside.
  4. Place the new potatoes in a pot of cold salted water. Bring to a boil and cook for 12-15 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes and quarter them.
  5. While the potatoes are still warm, place them in a large bowl with the finely chopped red onion. Pour the prepared dressing over the warm potatoes and onion, and toss to coat thoroughly. This helps the potatoes absorb more flavour.
  6. Once the roasted beets have cooled slightly, add them to the bowl with the potatoes.
  7. Sprinkle the chopped herbs over the salad and toss gently to combine.
  8. Serve the salad warm or at room temperature, garnished with additional fresh herbs if desired. Enjoy!


For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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