This vegan potato salad has been a staple in my family for many decades. It is perfect for picnics and large gatherings because it can be prepared ahead of time and assembled before serving. It goes well with any protein. Many moons ago a farm woman in Germany told me her secret to make a tasty potato salad by heating up the vinaigrette and that's what I have been doing ever since. Guten Appetit! —Sunnycovechef
1 hour 30 minutes
Potatoes ( Yellow Finn or German Butterball)
While the potatoes are steaming, put the oil, vinegar and mustard in a small, heavy pot. Mix well and add the onions. Very slowly, warm the vinaigrette until it is hot (but not boiling). Add sugar, salt and pepper while the vinaigrette is heating up.
Wash and steam the potatoes in a covered pot for 20-30 minutes, depending on the size of the potatoes. Test for doneness with a sharp paring knife. Do not overcook the potatoes. Peel and slice the potatoes while they are still hot. Put the potatoes in a bowl and pour 3/4 of the vinaigrette over the potatoes. Mix gently so that all potatoes are covered with the vinaigrette. You might have to add some extra. Cover the bowl and keep it at room temperature until cooled down. I have kept marinated potatoes refrigerated for a day or longer.
Steam the washed and trimmed green beans in a covered pot for 3-4 minutes. I love my beans al dente. When finished steaming, put the beans in a bowl of ice water. This way they will keep their nice, shiny green color. Dry them with a paper towel, put them in a bowl and add some of the vinaigrette to the beans. Cover the bowl, and keep at room temperature if you are serving it the same day. Otherwise, refrigerate the beans.
To assemble, put the mixed greens on a large plate. Taste the potato salad and add more salt and pepper if needed and the pickle juice. Mound the potatoes in the middle of the plate, adding the beans around them. Decorate with radishes and sprinkle with coarse sea salt and the chives.