Styrian Runner Bean Salad with Potatoes and Pumpkin Seed Oil

A classic from Styria made with runner beans, potatoes and onions, dressed with apple cider vinegar and pumpkin seed oil. The salad tastes good lukewarm or cold and works well as a side dish or as a light main course.

By yumbelo · 4 servings · 100 minutes

Ingredients

• 300 g dried runner beans
• 400 g waxy potatoes
• 1 pc onion
• 1 pc garlic clove
• 3 tbsp apple cider vinegar
• 3 tbsp pumpkin seed oil
• 1 tbsp neutral cooking oil
• 1 tsp sugar
• 1 bunch chives
• salt
• freshly ground black pepper

Method

1. Soak the runner beans the day before in plenty of cold water for about 12 hours.
2. Drain the beans, cover with fresh water and cook them without salt for about 60 to 75 minutes until tender. Then drain and leave them to stay warm.
3. Cook the potatoes in their skins for about 20 minutes, peel them and slice them thinly.
4. Finely dice the onion and garlic or chop them.
5. For the marinade, whisk together the apple cider vinegar, pumpkin seed oil, neutral cooking oil, sugar, salt, pepper and garlic.
6. Toss the still warm beans with the marinade so they absorb the flavor well.
7. Gently fold in the diced onion and potato slices without crushing them.
8. Let the salad rest for at least 30 minutes and, if needed, season again with salt and vinegar.
9. Cut the chives into thin rolls, sprinkle them over the salad and serve.