Recipe: Warm German Potato Salad
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
4 to 6 servings
Ingredients
  • 1 pound fingerling potatoes
  • 4 ounces green beans, trimmed and halved crosswise
  • 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 and freshly ground black pepper, to taste
Directions
  1. In a large pot, cover the potatoes with salted water, then bring to a boil over high heat. Cook the potatoes until tender, 10 to 12 minutes, then transfer to a bowl. Once the potatoes are cool enough to handle, slice each one in half lengthwise and set aside. Prepare a medium bowl of ice water. Add the green beans to the pot and cook until just tender, while retaining a slight bite, 3 to 4 minutes. Transfer to the ice bath until cool, then drain and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the shallots and cook until golden brown, 2 to 3 minutes. Add the reserved potatoes and the garlic, and cook until the potatoes are golden brown, 4 minutes. Stir in the green beans, vinegar, Dijon and parsley, and cook until warmed through, another 2 minutes. Season with salt and pepper, and serve.