Quick Zesty Provencal Potato Salad Recipe By Ina Garten

Summer gatherings burst with flavor when you serve this delightful provencal potato salad recipe that captures the essence of southern French cuisine.

Ina Garten’s culinary expertise shines through every carefully chosen ingredient.

The blend of fresh herbs and tangy dressing creates a vibrant side dish that turns ordinary meals into memorable experiences.

Crisp potatoes mingle with bright, zesty elements that dance across your palate.

Herbs picked at their peak infuse each bite with a Mediterranean charm that transports you to the sunny coastlines of Provence.

Simple yet sophisticated, this potato salad stands out as a crowd-pleasing accompaniment to grilled meats or as a standalone delight.

Grab your ingredients and get ready to savor a taste of summer on your plate.

Ina’s Steps to a Light and Herb-Filled Potato Salad

Provencal Potato Salad Charm

• Potato Preparation

Grab a generous pot and nestle the potatoes inside. Cover them with cool water, sprinkle some salt, and bring to a gentle boil. Let them simmer until they’re tender yet slightly firm, around 8-10 minutes.

• Flavor Foundation

Whisk together a vibrant blend of vinegar, herbs, anchovy essence, minced shallot, and zesty Dijon mustard. Gradually stream in olive oil while stirring to create a silky, aromatic dressing.

• Potato Assembly

Transfer the warm potatoes to a spacious mixing bowl. Introduce fragrant garlic, fresh parsley, briny capers, and tangy green olives. Drench everything with the prepared vinaigrette, ensuring each potato is kissed by the Mediterranean-inspired flavors.

• Relaxation Period

Allow the salad to rest and mingle in the refrigerator for a few hours. Before serving, let the salad return to room temperature, allowing the flavors to fully blossom and dance together.

Ways to Make It More Mediterranean

• Choose waxy potato varieties like Yukon Gold or fingerling potatoes that hold their shape beautifully during cooking and absorb dressing wonderfully.
• Swap dried herbes de provence with fresh herbs like thyme, rosemary, and oregano for a more vibrant, garden-fresh flavor profile.
• Replace anchovy paste with crispy bacon bits, grilled chicken chunks, or crumbled feta cheese to transform the salad into a complete meal.
• Prepare the potato salad up to two days in advance, allowing flavors to develop and meld together for an even more delicious result.
• Add toasted pine nuts or sliced almonds just before serving to introduce a delightful crunch and nutty dimension to the classic French-style potato salad.

Serving with Grilled Fish or Chicken

• Savor Mediterranean Flair: Serve this Provencal Potato Salad as a delightful side dish that transports you to the sunny coastlines of southern France.
• Pair with Grilled Delights: Complement the salad alongside grilled chicken, fish, or lamb to create a complete and satisfying meal with vibrant Mediterranean flavors.
• Elegant Picnic Companion: Pack this chilled potato salad in a portable container for outdoor gatherings, making it a perfect portable dish that impresses at summer picnics and potlucks.
• Enhance with Fresh Touches: Sprinkle extra chopped parsley or a few extra capers on top just before serving to add a burst of color and a final flavor punch that elevates the dish.

Store Covered and Cool for Picnics & Potlucks

• Maximize Flavor and Freshness
• Store the potato salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop and blend as it chills.
• Revive Chilled Salad
• Before serving, let the salad sit at room temperature for 15-20 minutes. This helps restore the dressing's silky texture and allows the herbs to release their full aroma.
• Smart Prep Strategy
• Make the potato salad a day ahead to enhance the taste. The herbs and vinaigrette will infuse the potatoes with deeper Provençal flavors overnight.
• Quick Serving Tips
• Garnish with extra fresh parsley or capers just before serving to add a bright, crisp touch. Avoid freezing, as potatoes can become watery and lose their delightful texture when thawed.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 360 kcal

Servings: 6

Ingredients in Ina Garten’s Provencal Potato Salad

• Yukon Gold Potatoes: Creamy and buttery potatoes perfect for absorbing dressing, choose firm and smooth-skinned potatoes without sprouts or green patches.
• Sea Salt: Enhances potato flavor and helps season cooking water for balanced taste.

• Red Wine Vinegar, White Wine Vinegar: Adds tangy brightness and helps balance the rich potato texture.
• Herbes de Provence: Aromatic French herb blend that introduces authentic Mediterranean flavor profile.
• Dijon Mustard: Provides creamy emulsification and sharp underlying taste to the dressing.
• Olive Oil: Creates silky smooth texture and carries herbal flavors throughout the salad.
• Shallot: Delivers mild onion sweetness with delicate aromatic undertones.
• Anchovy Paste: Introduces deep umami complexity without overwhelming fishiness.

• Fresh Parsley: Adds bright green color and fresh herbaceous notes.
• Garlic: Provides robust, pungent background flavor.
• Green Olives: Contributes briny, salty Mediterranean character.
• Capers: Introduces tangy, pickled punch with slight floral undertones.
• Black Pepper: Offers subtle heat and aromatic sharpness.

What You Need to Make This French-Inspired Dish

• Large Pot: Perfect for boiling potatoes evenly and with enough space.
• Colander: Essential for draining potatoes quickly and thoroughly.
• Small Bowl: Ideal for mixing vinaigrette ingredients smoothly.
• Whisk: Great for blending dressing and incorporating olive oil seamlessly.
• Large Mixing Bowl: Needed for combining potatoes and other ingredients comfortably.
• Cutting Board: Helps chop herbs and prepare ingredients neatly.
• Sharp Knife: Crucial for precisely chopping parsley, shallots, and olives.

Rustic Ina Garten Provencal Potato Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 21 reviews

• Total Time: 30 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Ina Garten’s provençal potato salad brings Mediterranean charm to classic side dishes. Crisp herbs, tangy mustard, and tender potatoes create a refreshing accompaniment perfect for summer gatherings you can savor.

---

Ingredients

Scale 1x2x3x

• 2 lbs (907 g) small waxy potatoes or fingerling potatoes, cut in half or quartered
• ½ cup (120 ml) extra virgin olive oil
• 2 tsps Dijon mustard
• 2 tsps kosher salt
• ½ tsp kosher salt
• 2 tbsps sherry vinegar or white wine vinegar
• 1 tsp herbes de provence
• 1 tsp anchovy paste (1 to 2 anchovies, mashed)
• ¼ cup (40 g) green olives, sliced
• 1 tbsp capers
• 1 clove garlic, minced
• 1 tbsp minced shallot
• ¼ cup (15 g) chopped parsley
• Freshly ground black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Potato Preparation: Submerge whole potatoes in salted cold water. Bring to a vigorous boil, then reduce to a gentle simmer. Cook until potatoes are tender yet maintain a slight resistance when pierced, approximately 7-10 minutes.
2. Vinaigrette Creation: Whisk red wine vinegar, kosher salt, black pepper, herbes de provence, anchovy paste, shallot, and Dijon mustard in a mixing bowl. Gradually incorporate extra virgin olive oil while whisking to form a silky, unified dressing.
3. Potato Dressing: Drain potatoes thoroughly in a colander. Transfer warm potatoes to a spacious bowl. Drizzle prepared vinaigrette over potatoes, then fold in minced garlic, fresh parsley, capers, and green olives. Toss gently to ensure comprehensive flavor distribution.
4. Flavor Infusion: Cover potato salad and refrigerate for 2-3 hours, allowing ingredients to harmonize and intensify their collective taste profile.
5. Serving Preparation: Remove potato salad from refrigerator 30 minutes prior to serving. Let the dish rest at room temperature to unlock its full aromatic complexity and ensure optimal flavor presentation.

Notes

• Boil Potatoes Perfectly: Cook potatoes just until tender with a slight firmness to maintain their structure and prevent mushy texture.
• Emulsify Vinaigrette Carefully: Slowly whisk olive oil into vinegar mixture to create a smooth, well-blended dressing that coats potatoes evenly.
• Enhance Flavor Depth: Let potato salad marinate in refrigerator for 2-3 hours to allow ingredients to meld and develop complex, rich Provençal tastes.
• Serve at Optimal Temperature: Remove salad from refrigerator 30 minutes before serving to let flavors bloom and ingredients reach ideal serving temperature.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Simmering
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 360
• Sugar: 1 g
• Sodium: 680 mg
• Fat: 36 g
• Saturated Fat: 5 g
• Unsaturated Fat: 29 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 0 mg