Description
Ina Garten’s Provencal Potato Salad whisks Mediterranean flavors into a classic summer side dish. Crisp herbs, tangy mustard, and perfectly boiled potatoes create a refreshing French-inspired salad you’ll crave at every picnic and barbecue.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) small waxy potatoes or fingerling potatoes, cut in half or quartered
- ¼ cup (40 grams) green olives, sliced
- ¼ cup (15 grams) chopped parsley
Seasonings and Herbs:
- 2 teaspoons kosher salt
- ½ teaspoon kosher salt
- 1 teaspoon herbes de provence
- 1 teaspoon anchovy paste (1 to 2 anchovies, mashed)
- 2 teaspoons Dijon mustard
- Freshly ground black pepper
Other Ingredients:
- 1 clove garlic, minced
- 1 tablespoon minced shallot
- 1 tablespoon capers
- 2 tablespoons sherry vinegar or white wine vinegar
- ½ cup extra virgin olive oil
Instructions
- Fill a large pot with cold water and add of salt. Gently place whole potatoes into the water, ensuring they are completely submerged. Heat the water to a rolling boil, then reduce to a gentle simmer. Cook potatoes for 7 to 10 minutes until they are tender yet slightly firm when pierced with a fork.
- While potatoes are cooking, prepare the vinaigrette. In a small mixing bowl, combine red wine vinegar, kosher salt, freshly ground black pepper, herbes de provence, anchovy paste, finely minced shallot, and Dijon mustard.
- Gradually stream extra virgin olive oil into the vinaigrette mixture, whisking continuously to create a smooth, emulsified dressing.
- Once potatoes are cooked, carefully drain them in a colander, allowing excess water to completely evaporate.
- Transfer warm potatoes to a spacious mixing bowl. Pour the prepared vinaigrette over the potatoes, then add minced garlic, chopped fresh parsley, briny capers, and sliced green olives. Gently toss to ensure even coating.
- Cover the potato salad and refrigerate for 2 to 3 hours, allowing flavors to meld and develop.
- Remove potato salad from refrigerator approximately 30 minutes before serving, permitting it to reach room temperature and release its full aromatic potential.
Notes
- Choose petite, firm potatoes like new or fingerling varieties to maintain structural integrity during cooking.
- Dress warm potatoes immediately after boiling to help them soak up vinaigrette’s rich flavors more effectively.
- Worcestershire sauce makes an excellent anchovy replacement, delivering comparable depth and umami notes without fishy intensity.
- Handle salad components delicately during mixing to preserve potato chunks and prevent unwanted mashing or breakdown.
- Incorporate red pepper flakes into dressing for a gentle, warming heat that complements the potato’s mild earthiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 32 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg