Provencal Potato Salad

Name: Provencal Potato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams waxy potatoes or fingerling potatoes, cut in half or quartered; 1 serving Salt; 1 clove garlic, minced; 59 milliliters chopped parsley; 1 Tbsp capers; 59 milliliters green olives, sliced; 2 Tbsps sherry vinegar or white wine vinegar; 1 teaspoons salt; 1 serving Freshly ground black pepper; 1 teaspoon herbes de provence; 1 teaspoon anchovy paste (1 to 2 anchovies, mashed); 1 Tbsp minced shallot; 2 teaspoons Dijon mustard; 118 milliliters extra virgin olive oil

The recipe Provencal Potato Salad can be made in roughly 30 minutes. This recipe serves 6. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 292 calories, 4g of protein, and 19g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have herbes de provence, parsley, pepper, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. 1 person found this recipe to be scrumptious and satisfying. It works well as a reasonably priced side dish. Provencal Potato Gratin, Provencal Summer Squash and Potato Gratin, and Provencal Salad are very similar to this recipe.

Instructions

Boil the potatoes:

Ingredients you will need

Potato

Place the potatoes in a large pot, cover with cold water.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

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.

Ingredients you will need

Potato

Water

Salt

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Knife

Make the vinaigrette: 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.

Ingredients you will need

Herbes De Provence

Anchovy Paste

Dijon Mustard

Vinaigrette

Olive Oil

Emulsions

Potato

Shallot

Vinegar

Pepper

Salt

Equipment you will use

Whisk

Bowl

Toss warm cooked potatoes with vinaigrette: 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.

Ingredients you will need

Green Olives