Austrian Coachman’s Salad

Bright, colorful and so fresh - a unique salad with a tangy taste of Austria!

Coachman's Salad

1 lb. thin fresh green beans

½ pound thinly sliced sausage, such as polska kielbasa
2 hard-boiled eggs, sliced
1 cucumber, thinly sliced into rounds
1 red pepper, thinly sliced lengthwise
1 red onion, slivered

DRESSING:
1 cup of sour cream,
2 tablespoons mayonnaise,
1/3 cup vinegar,
1 tab. sugar,
 salt and pepper, to taste
1 bunch of chives, chopped 1 tablespoon chopped fresh dill, or 1 teaspoon dried

-Bring 4 cups of salted water to a rolling boil over high heat. Make sure beans are trimmed of stem ends or if using haricots vert (French green beans) they come already trimmed. Dump beans into water, cover with lid and blanch them (boil for about 2 minutes until beans turn bright green and are par-tender.) Drain in a colander and rinse with cold running water until beans are cool. Place beans in large mixing bowl.

-Heat 2 tablespoons of olive oil in medium skillet over medium-high heat. Add sausage rounds and brown on both sides, stirring occasionally. Remove to paper towels to drain. Let cool.

-Add red pepper, red onion, cucumber and cooled sausage rounds to bowl with beans. Mix together and chill while dressing is made.

-Combine dressing ingredients together in small bowl and let chill for 30 minutes. Stir once again and taste for seasoning and adjust if necessary.

-Arrange salad on platter and spoon dressing over then garnish with egg slices and chopped parsley (if desired). Alternately, mix dressing and egg slices in with salad and serve on platter or in salad bowl.

A satisfying medley of colors, textures and flavors.

A sour cream, vinegar dressing in the German style.

A fresh, crunchy salad with a tangy dressing - a winner of a salad!