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
- 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
Instructions
- 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.
- 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.
- 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.
- Flavor Infusion: Cover potato salad and refrigerate for 2-3 hours, allowing ingredients to harmonize and intensify their collective taste profile.
- 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