German Farmers-Market Green Bean and Potato Salad with Dill and Crisp Bacon

Put the potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer until just tender when pierced, 15 to 18 minutes depending on size.

Serves 6

Ingredients

• 2 lb (900 g) small waxy potatoes, scrubbed
• 1 lb (450 g) fresh green beans, trimmed and halved
• 6 oz (170 g) thick-cut bacon, cut into 1/2-inch lardons
• 1 small red onion, halved and very thinly sliced
• 3 tbsp apple cider vinegar
• 2 tbsp whole-grain German mustard
• 1 tsp honey
• 1/3 cup (80 ml) hot vegetable or chicken broth
• 3 tbsp sunflower or neutral oil
• 1/2 cup packed fresh dill, roughly chopped
• 2 tbsp chopped fresh chives
• 1 1/4 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Put the potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer until just tender when pierced, 15 to 18 minutes depending on size.
2. Meanwhile, bring a second pot of salted water to a boil and cook the green beans until bright and crisp-tender, 3 to 4 minutes. Drain and spread them on a tray to stop the cooking — do not shock them in ice water, as slightly warm beans absorb dressing far better.
3. Drain the potatoes and, as soon as you can handle them, slice into thick coins and pile them into a large bowl. Warm potatoes are essential here; cold ones will not drink up the vinaigrette.
4. Cook the bacon in a dry skillet over medium heat until deeply crisp, 7 to 9 minutes. Lift the lardons to a paper towel and reserve 2 tablespoons of the rendered fat.
5. Whisk the vinegar, mustard, honey, and hot broth in a small bowl, then whisk in the oil and the reserved bacon fat until the dressing thickens slightly.
6. Pour about two-thirds of the warm dressing over the potatoes, scatter over the red onion, and fold gently. Let it stand 10 minutes so the potatoes soak it up.
7. Add the green beans, the remaining dressing, the dill, chives, salt, and pepper. Fold once more, tasting and adding vinegar or salt until it tastes bright rather than merely rich.
8. Top with the crisp bacon just before serving so it stays snappy. Serve warm or at room temperature — never straight from the refrigerator.
9. Germany argues endlessly about potato salad: the north binds it with mayonnaise, while the south dresses it warm with broth, vinegar, and mustard. This is the southern school, and it is the better one for August, when green beans hit the market in bushel crates and the last thing anyone wants is a heavy mayonnaise dressing. The trick that separates a good version from a great one is temperature — dress the potatoes while they are still steaming, and they will taste seasoned all the way through rather than merely coated.

Nutrition (estimated, per serving)

• Calories: 365 kcal
• Protein: 11g
• Fat: 19g
• Carbohydrates: 39g
• Fiber: 6g
• Sugar: 6g
• Sodium: 780mg