This Provencal potato salad is a refreshing twist on the classic! With tender potatoes tossed in tangy vinegar, fresh herbs, and olives, it’s a party in your mouth.
It’s perfect for picnics or barbecues, and trust me, it always impresses! I love how it tastes great warm or cold, making it super flexible. Yum!
Key Ingredients & Substitutions
Fingerling Potatoes: These are great for their creamy texture and flavor. If you can’t find them, small new potatoes or even regular Yukon gold potatoes work well too!
Red Wine Vinegar: A must for that tangy kick. If you don’t have it, white wine vinegar can be used as a substitute. Rice vinegar is milder and could also work if you’re looking for a softer flavor.
Olive Oil: Extra-virgin olive oil adds richness. If you prefer a lighter taste, avocado oil or any light cooking oil can be used as alternatives.
Shallots: They give a sweet and mild onion flavor. If you don’t have shallots on hand, finely chopped red or yellow onion is an okay replacement.
Herbs and Olives: Fresh parsley and tarragon brighten the dish. You can substitute with dill or basil if you like those flavors better. For olives, any pitted black olives will work, including green olives if you prefer a different taste!
How Do I Cook Potatoes Perfectly for Salad?
Cooking potatoes correctly is the key to a great potato salad. You want them tender but not mushy! Here’s how to get it right:
- Start with cold water when adding potatoes; this helps them cook evenly.
- Add a good amount of salt to the water—this enhances the flavor.
- Check for doneness by piercing with a knife. They should be tender but hold their shape, around 15-20 minutes.
- Drain them while they’re still warm for better flavor absorption when you toss them in vinegar.
Following these tips will help you achieve perfectly cooked potatoes that make your salad truly delicious!
Ina Garten’s Provencal Potato Salad
Ingredients:
For the Salad:
- 2 pounds fingerling potatoes or small new potatoes
- Salt
- 1/2 cup pitted Niçoise or Kalamata olives, halved
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh tarragon
- 2 tablespoons capers, rinsed
- 2 tablespoons minced chives
For the Dressing:
- 1/3 cup good-quality red wine vinegar
- 3/4 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 small shallot, finely chopped
- Freshly ground black pepper
How Much Time Will You Need?
This delicious Provencal Potato Salad will take about 15-20 minutes for prep and cooking, plus an extra 30 minutes for the flavors to meld. In total, you’re looking at around 1 hour. Perfect for a quick make-ahead side dish for your gatherings!
Instructions:
1. Cooking the Potatoes:
Begin by placing the potatoes in a large pot. Cover them with cold water and add a generous pinch of salt. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer. Cook until the potatoes are tender and easily pierced with a knife, which should take about 15-20 minutes.
2. Tossing with Vinegar:
Once the potatoes are cooked, drain them and move them to a large bowl. While they’re still warm, gently toss the potatoes with 2 tablespoons of the red wine vinegar. This will help the potatoes absorb the wonderful tangy flavor!
3. Making the Dressing:
In a small bowl, whisk together the remaining red wine vinegar, olive oil, Dijon mustard, chopped shallot, and a pinch of salt and black pepper. This dressing is what ties all the flavors together!
4. Combining Everything:
Pour the dressing over the warm potatoes and toss gently to combine all the ingredients. Next, add the halved olives, chopped parsley, tarragon, rinsed capers, and minced chives. Toss everything together carefully to ensure even distribution.
5. Final Touches:
Give it a taste and adjust the seasoning with more salt and pepper if needed. Allow the salad to sit at room temperature for about 30 minutes. This waiting time lets the flavors meld beautifully. You can also serve it warm or chill it in the fridge if you prefer!
6. Serving:
Serve this delightful potato salad as a side dish alongside grilled meats, seafood, or as a refreshing addition to your picnic spread. Enjoy your meal!
Bon appétit and enjoy your Ina Garten-style Provencal Potato Salad!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Absolutely! While fingerling potatoes are great for their creamy texture, you can use small new potatoes or even Yukon gold potatoes as a substitute. Just ensure they’re tender when cooked!
How Should I Store Leftover Potato Salad?
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. To refresh it, you can toss in a little extra olive oil or vinegar before serving.
Can I Make This Potato Salad Ahead of Time?
Yes! This salad actually benefits from sitting for a bit to meld the flavors, so you can make it a few hours in advance or even the day before. Just keep it covered in the fridge and give it a gentle stir before serving.
What Can I Substitute for Red Wine Vinegar?
If you don’t have red wine vinegar, you can use white wine vinegar or even apple cider vinegar as a substitute. The flavor will be slightly different, but it will still add a nice tang to the salad!
