Warm German Potato Salad
Recipe GLPRded95696822623
A classic warm German potato salad featuring tender fingerling potatoes and crisp-tender green beans tossed together in a savory vinaigrette with caramelized shallots, garlic, and whole-grain Dijon mustard. This simple yet elegant side dish is served warm and celebrates the natural flavors of fresh vegetables with a tangy, herbaceous finish.
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Ingredients
1 pound fingerling potatoes
4 ounces green beans, trimmed and halved lengthwise
½ cup olive oil
2 shallots, thinly sliced into rings
1 garlic clove, minced
2 tablespoons red wine vinegar
1 tablespoon whole-grain Dijon mustard
1 tablespoon minced parsley
kosher salt to taste
freshly ground black pepper to taste
Directions
Fill a large pot with salted water and bring to a boil over high heat. Add the fingerling potatoes and cook for 10 to 12 minutes until they are fork-tender. Drain and transfer to a bowl. Once cool enough to handle, halve each potato lengthwise and set aside. Prepare a bowl of ice water.
Return the pot of water to a boil. Add the trimmed green beans and cook for 3 to 4 minutes until just tender but still slightly crisp. Transfer immediately to the ice water bath, then drain and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the sliced shallots and cook for 2 to 3 minutes, stirring occasionally, until golden brown and caramelized.
Add the cooked potato halves and minced garlic to the skillet with the shallots. Cook for about 4 minutes, stirring gently, until the potatoes develop golden brown edges.
Stir in the cooked green beans, red wine vinegar, whole-grain mustard, and fresh parsley. Continue cooking for 2 minutes, stirring gently until everything is heated through and well combined.
Season the salad with kosher salt and freshly ground black pepper to taste. Transfer to a serving dish and serve warm.
