Name: Provencal Potato Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: French, Provencal
Ingredients: 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; 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

Provencal Potato Salad

New potatoes or fingerlings tossed warm in a Dijon vinaigrette with capers, olives, garlic, and parsley.

30 min total 10 min prep 20 min cook 8 241 cal

Instructions

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1 Place the potatoes in a large pot, cover with cold water. Add 2 teaspoons of salt to the water. Bring the water to a boil, reduce the heat to a simmer, and cook the potatoes until they are just tender when speared with a fork or sharp knife, 7 to 10 minutes depending on the size of the potatoes. Do not overcook. They should be a little firm.
2 While the potatoes are cooking, prep the other ingredients and make the vinaigrette. In a small bowl, whisk together the vinegar, salt, pepper, herbes de Provence, anchovy paste, shallot, and Dijon mustard. Slowly drizzle in the olive oil, whisking the whole time to create an emulsion.
3 When the potatoes are ready, strain them from the pot. In a large bowl toss the still warm potatoes with the vinaigrette, garlic, parsley, capers and green olives.
4 Chill for a couple of hours. Let come to room temperature to serve.