Provencal Potato Salad
Ingredients
- 2 pounds potatoes
- 2 teaspoons kosher salt
- 1 clove garlic
- 1/4 cup chopped parsley
- 1 tablespoons capers
- 1/4 cup green olives
- 2 tablespoons sherry vinegar
- 1/2 teaspoon salt
- Freshly ground black pepper Freshly ground black pepper Freshly ground black pepper
- 1 teaspoon herbes de provence
- 1 teaspoon anchovy paste
- 1 tablespoon shallot
- 2 teaspoons Dijon mustard
- 1/2 cup extra virgin olive oil
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Instructions
- 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.
- 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.
- 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.
- Chill for a couple of hours. Let come to room temperature to serve.
Source
Original recipe: View Original