German cuisine is known for its strong taste and reassuring dishes, and German Potato Salad with Green Beans is a perfect example. This classic salad brings together tender potatoes and crisp green beans in a warm, tangy dressing that’s both tasty and palatable, making it a great addition to any meal. The mix of textures—from soft potatoes and crunchy green beans to crispy bits of bacon—makes every bite flavory and yummy.
Beyond its taste, this potato salad also offers nutritional benefits: potatoes provide essential vitamins and minerals, while green beans add fiber and a dose of antioxidants, making this a hearty yet wholesome dish. The warm vinegar-based dressing also gives it a lighter feel compared to creamy salads, making it easier to pair with a variety of meals.
Wondering what to serve alongside this tasty German Potato Salad with Green Beans? It pairs wonderfully with grilled sausages, roast meats, or a simple schnitzel. Add some crusty bread or a side of sauerkraut for a traditional German meal, or enjoy it as a light main course on its own.
Ingredients
- Small red potatoes or Yukon gold potatoes, sliced or quartered
- Fresh green beans (or pickled green beans for a twist), trimmed and cut into pieces
- Bacon, chopped
- Onion, finely diced
- Apple cider vinegar (or white wine vinegar)
- Dijon mustard
- Sugar (adjust for sweetness as desired)
- Salt and pepper
- Fresh parsley, chopped (optional, for garnish)
How To Make German Potato Salad With Green Beans Recipe
- Prepare the Potatoes and Green Beans:
- Place the potatoes in a large pot and cover with water. Add a pinch of salt, then bring to a boil over medium-high heat.
- Cook the potatoes for about 10-12 minutes, or until they are just tender but still firm.
- If using fresh green beans, add them to the pot during the last 3-4 minutes of cooking to blanch. This keeps them slightly crisp and vibrant. Strain the potatoes and green beans, then place them aside. For a variation, you can also use pickled green beans to add a unique flavor.
- Cook the Bacon:
- In a large skillet over medium heat, cook the chopped bacon until it’s crispy. Remove the bacon pieces with a slotted spoon and set them aside for later, leaving the rendered bacon drippings in the skillet. This adds a nice flavor to the salad.
- Make the Warm Dressing:
- Add the diced onion to the skillet with the bacon drippings and sauté for about 3-4 minutes, until softened and slightly golden.
- Stir in the vinegar, Dijon mustard, and sugar, mixing well to combine all the flavors. Allow the dressing to simmer for 1-2 minutes, letting the vinegar mellow and the flavors come together.
- Combine and Serve:
- Add the potatoes, green beans, and crispy bacon to the skillet, tossing everything gently so that the dressing coats the vegetables evenly.
- Add salt and pepper as desired, and top with fresh parsley for garnish, if you like.
- Serve the salad warm. This hot German potato salad with green beans can also be enjoyed at room temperature.
Pro Tips for the Best German Potato Salad with Green Beans
- Choose the Right Potatoes: Red potatoes or Yukon gold potatoes are ideal for this recipe. They maintain their form nicely, adding a pleasant texture to the salad.
- Blanch Fresh Green Beans: Blanching the green beans before adding them helps retain their vibrant color and crispness. If you’re using pickled green beans, no need to cook them—just add them directly.
- Adjust the Sweetness: Taste the dressing and adjust the sugar to your liking. This salad is traditionally sharp-flavoured, but a little sweetness can balance out the vinegar.
- Use Fresh Herbs for Garnish: Fresh parsley or even dill can add a nice herbaceous note to the salad.
- Serve It Warm or Room Temperature: This German potato salad with pickled green beans can be served warm or at room temperature, making it versatile for any occasion.
Enjoy this German potato salad with green beans as a side dish, perfect with grilled sausages, roast meats, or even on its own!
More Recipes
German Potato Salad With Green Beans
This classic salad brings together tender potatoes and crisp green beans in a warm, tangy dressing that’s both tasty and palatable, making it a great addition to any meal. The mix of textures—from soft potatoes and crunchy green beans to crispy bits of bacon—makes every bite flavory and yummy.
Ingredients
- 1 1/2 pounds small red potatoes or Yukon gold potatoes sliced or quartered
- 1/2 pound fresh green beans or pickled green beans for a twist, trimmed and cut into 1-2 inch pieces
- 4 slices bacon chopped
- 1/2 cup onion finely diced
- 1/4 cup apple cider vinegar or white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar adjust for sweetness as desired
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped (optional, for garnish)
Instructions
Prepare the Potatoes and Green Beans:
- Place the potatoes in a large pot and cover with water. Add a pinch of salt, then bring to a boil over medium-high heat.
- Cook the potatoes for about 10-12 minutes, or until they are just tender but still firm.
- If using fresh green beans, add them to the pot during the last 3-4 minutes of cooking to blanch. This keeps them slightly crisp and vibrant. Strain the potatoes and green beans, then place them aside. For a variation, you can also use pickled green beans to add a unique flavor.
Cook the Bacon:
- In a large skillet over medium heat, cook the chopped bacon until it’s crispy. Remove the bacon pieces with a slotted spoon and set them aside for later, leaving the rendered bacon drippings in the skillet. This adds a nice flavor to the salad.
Make the Warm Dressing:
- Add the diced onion to the skillet with the bacon drippings and sauté for about 3-4 minutes, until softened and slightly golden.
- Stir in the vinegar, Dijon mustard, and sugar, mixing well to combine all the flavors. Allow the dressing to simmer for 1-2 minutes, letting the vinegar mellow and the flavors come together.
Combine and Serve:
- Add the potatoes, green beans, and crispy bacon to the skillet, tossing everything gently so that the dressing coats the vegetables evenly.
- Add salt and pepper as desired, and top with fresh parsley for garnish, if you like.
- Serve the salad warm. This hot German potato salad with green beans can also be enjoyed at room temperature.
Notes
- Choose the Right Potatoes: Red potatoes or Yukon gold potatoes are ideal for this recipe. They maintain their form nicely, adding a pleasant texture to the salad.
- Blanch Fresh Green Beans: Blanching the green beans before adding them helps retain their vibrant color and crispness. If you’re using pickled green beans, no need to cook them—just add them directly.
- Adjust the Sweetness: Taste the dressing and adjust the sugar to your liking. This salad is traditionally sharp-flavoured, but a little sweetness can balance out the vinegar.
- Use Fresh Herbs for Garnish: Fresh parsley or even dill can add a nice herbaceous note to the salad.