Unlike the mayo-laden American picnic classic, German potato salad takes boiled potatoes and tosses them in a vinaigrette with red onions and parsley for a brighter side dish. For our warm version, we sauté blanched fingerling potatoes with shallots, garlic and green beans before tossing them in a Dijon-and-red wine vinaigrette. The resulting side dish combines crispy texture with tangy flavors for the ultimate accompaniment to chicken schnitzel.
Be sure to dry the potatoes completely after blanching. This will ensure the potatoes sear rather than just steam in the pan. We use multicolor fingerling potatoes, but feel free to use classic fingerlings if you’d like.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 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
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.
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