German American Potato Salad
Recipe GLPRd6024a8a590b07
A vibrant, tangy warm potato salad featuring tender potatoes, crisp green beans, and fresh vegetables tossed in a bright vinaigrette with mustard and cornichon juice. This German-inspired salad is served on a bed of mixed greens and finished with radishes and fresh chives for a light, refreshing side dish.
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Ingredients
2 pounds yellow potatoes (Yellow Finn or German Butterball)
1 pound green beans
2 cups mixed greens
½ cup olive oil
⅓ cup red wine vinegar
1 cup finely chopped red onion
1½ teaspoons Dijon mustard
½ teaspoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon cornichon pickle juice
3-4 radishes, thinly sliced
2 tablespoons fresh chopped chives
Directions
Cut potatoes into bite-sized pieces and place in a large pot of salted boiling water. Boil for about 10-12 minutes until the potatoes are just tender but still firm. Drain and set aside.
Trim the green beans and add to the same pot of boiling salted water. Cook for 4-5 minutes until tender-crisp, then drain well and set aside.
In a small bowl, whisk together the red wine vinegar, Dijon mustard, sugar, cornichon pickle juice, salt, and freshly ground black pepper.
Slowly whisk the olive oil into the vinegar mixture until well emulsified and combined.
Place the warm cooked potatoes and green beans in a large mixing bowl. Pour the vinaigrette over the warm vegetables and add the chopped red onions. Toss gently to combine, allowing the warm vegetables to absorb the dressing flavors.
Arrange the mixed greens on a serving platter. Transfer the dressed potato and green bean mixture onto the greens.
Top the salad with thinly sliced radishes and finish with freshly chopped chives before serving.
