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Potato salad with herbs and green beans in a big bowl on a picnic blanket.
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5 from 1 vote

Warm Potato Salad with Herbs

This German-style warm potato salad is a classic summer salad. It's ready in under 15 minutes, and good hot, cold, or at room temperature.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 people
Author: Sophie

Ingredients

  • 2 pounds waxy or new potatoes, scrubbed 900 grams
  • 5.5 oz. green beans 150 grams (or a nice big handful)
  • 5 tablespoons olive oil
  • ¼ cup apple cider vinegar
  • 2 cloves garlic minced
  • ½ teaspoon sea salt
  • 1 teaspoon black pepper to taste
  • 1 tablespoon grainy mustard
  • ½ cup diced shallot
  • ¼ cup chopped dill
  • ½ cup chopped parsley
  • 1 tablespoon chopped chives optional
  • 2 tablespoons capers
  • 1 green onion chopped
  • Chive blossoms for garnish or chives

Instructions

  • Chop the potatoes into bite sized pieces (I cut them into rough quarters). Get a large pot of salted water to the boil. When it's rapidly boiling add the potatoes and cook them just until they are fork tender (be careful not to let them go mushy) - this might be around ten minutes depending on the size of your cut.
    2 pounds waxy or new potatoes, scrubbed
  • While the potatoes are cooking, heat a pan over medium heat. Once it's hot, add a splash of oil and the green beans. Sauté them for a few minutes, until they turn bright green. Add 1 tablespoon of water, then cover the pan quickly to trap the steam. Let them cook for about two-three minutes. You want them to be cooked but still have a crispness.
    5.5 oz. green beans
  • Make the dressing. In your serving bowl combine the olive oil, vinegar, garlic, salt, pepper, mustard, shallot, herbs, capers, and green onion. Stir to combine.
    5 tablespoons olive oil, ¼ cup apple cider vinegar, 2 cloves garlic, ½ teaspoon sea salt, 1 teaspoon black pepper, 1 tablespoon grainy mustard, ½ cup diced shallot, ¼ cup chopped dill, ½ cup chopped parsley, 1 tablespoon chopped chives, 2 tablespoons capers, 1 green onion
  • Once the potatoes are cooked, drain them and add them to the serving bowl with the green beans. Toss to dress. Taste and add more salt if needed.
  • Garnish and serve the salad warm or refrigerate for later.
    Chive blossoms for garnish

Nutrition

Serving: 1g | Calories: 349kcal