New potatoes or baby fish tossed warm in a Dijon vinaigrette with capers, olives, garlic and parsley.
BE PICTURED IN; CHARACTERIZED IN:
Typical of Provence, this potato salad is like the potato portion of a Nicoise salad. You can do this with any small new potato, although small or young potatoes are ideal.
The salad is best if left to sit for several hours, as it’s just as good for two days as it is for one. So it’s perfect for a make-ahead meeting.
The secret ingredient of the dressing is the anchovy paste. If you’re familiar with the bliss that anchovies can bring to a salad dressing, you know why they’re included.
If you’re unfamiliar with using anchovies or anchovy paste in salad dressings, I highly recommend you try it! Believe me, it won’t make your dressing taste fishy. It will just make your mouth smile when you try it.
Provencal potato salad
You can save time by prepping the ingredients and making the vinaigrette while the potatoes are cooking.
The vinaigrette should be mixed into the potatoes while still warm so that the potatoes absorb the dressing better.
ingredients
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2 pounds waxy or baby potatoes, halved or quartered
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Salt
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1 garlic clove, chopped
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1/4 cup chopped parsley
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1 tablespoon capers
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1/4 cup green olives, sliced
- Dressing Ingredients:
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2 tablespoons sherry vinegar or white wine vinegar
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1/2 teaspoon salt
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Freshly ground black pepper
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1 teaspoon Herbes de Provence
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1 teaspoon anchovy paste (1 to 2 anchovies, pureed)
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1 tablespoon chopped shallot
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2 teaspoons Dijon mustard
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1/2 cup extra virgin olive oil
method
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Boil potatoes:
Place potatoes in a large saucepan, 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 just tender when speared with a fork or sharp knife, 7 to 10 minutes depending on the size of the potatoes. Don’t overcook. They should be a bit tight.
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Make the vinaigrette:
While the potatoes are cooking, prepare 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, stirring constantly to create an emulsion.
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Toss warm boiled potatoes with vinaigrette:
When the potatoes are done, see them out of the pot. In a large bowl, toss the still-warm potatoes with the vinaigrette, garlic, parsley, capers, and green olives.
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Cool:
Refrigerate for a few hours. Let come to room temperature to serve.
