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Potato Salad Provencal

Need an easy side dish to bring to a 4th of July BBQ or a Bastille Day Celebration?

Here it is–a Provencal potato salad. It’s super easy to make, and best of all, there’s no mayo, so need to keep it refrigerated on a warm day. In fact, it tastes best served at room temperature.

I actually found a few fingerling potatoes in my garden along with the green beans, so I was happy to use them in a great recipe. I added some store-bought blue fingerling potatoes and the result was delicious.

INGREDIENTS

Dressing ingredients:
  • 2 TBS sherry vinegar
  • 1/2 tsp salt
  • freshly ground pepper, to taste
  • 1 tsp herbes de Provence
  • 1 TBS minced shallot
  • 2 tsp Dijon mustard
  • 1/2 extra virgin olive oil
Boil the potatoes in salted water.

While the potatoes are boiling, make the vinaigrette. In a small bowl, whisk together the vinegar, salt, pepper, herbs de Provence, shallot and mustard. Slowly drizzle in the olive oil and whisk to emulsify.

When the potatoes are cooked, removed with a slotted spoon and cut into halves or quarters and immediately mix in the dressing so the potatoes absorb all the flavor. Stir in the garlic, parsley and capers. Set aside.

Using the same water, cook the green beans until crisp tender, about 4-5 minutes. Immediately put in ice water to stop cooking and preserve the nice green color. Cut into 1″ to 2″ pieces and add to the potatoes. 

Gently stir together, and add salt and freshly ground pepper, to taste.

Serve warm, or refrigerate (the flavors get even better) and then bring back to room temperature before serving.
Happy 4th and Happy Bastille Day!
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