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Provencal Potato Salad
Provencal Potato Salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Warm Dijon vinaigrette-coated new potatoes with capers, olives, garlic, and parsley.
Ingredients:
  • For the potatoes:
  • 2 pounds small waxy potatoes or fingerling potatoes, cut in half or quartered
  • Salt
  • 1 clove garlic, minced
  • 1/4 cup chopped parsley
  • 1 tablespoons capers
  • 1/4 cup green olives, sliced
  • For the vinaigrette:
  • 2 tablespoons sherry vinegar or white wine vinegar
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon herbes de provence
  • 1 teaspoon anchovy paste (1 to 2 anchovies, mashed)
  • 1 tablespoon minced shallot
  • 2 teaspoons Dijon mustard
  • 1/2 cup extra virgin olive oil
Instructions:
  • Cook the potatoes: Place potatoes in a large pot and cover with cold water. Add 2 teaspoons of salt and bring to a boil. Let them simmer until just tender when pierced with a fork or knife, about 7 to 10 minutes, adjusting time for potato size. They should be slightly firm; do not overcook.
  • Prepare the vinaigrette: In a small bowl, combine vinegar, salt, pepper, herbes de provence, anchovy paste, shallot, and Dijon mustard. Gradually whisk in olive oil until emulsified while the potatoes cook.
  • Combine warm cooked potatoes with zesty vinaigrette, garlic, parsley, capers, and green olives: Once the potatoes are cooked, drain them and mix in a bowl with the vinaigrette, garlic, parsley, capers, and green olives while still warm.
  • Chill in the fridge for a couple of hours, then allow it to come to room temperature before serving.

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