Ina Garten Provencal Potato Salad

Ina Garten Provencal Potato Salad recipe is made with small waxy potatoes, kosher salt, garlic, parsley, capers, and green olives it features a vinaigrette of sherry vinegar, Dijon mustard, herbes de Provence, and anchovy paste this recipe takes 30 minutes to prepare and serves 6 people.

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💛 Why You’ll Love This Provencal Potato Salad Recipe:

Simple Ingredients: Uses everyday pantry items like potatoes, olives, and capers, making it easy to prepare.
Flavorful Vinaigrette: The tangy vinaigrette with herbes de Provence and Dijon mustard adds a burst of flavor.
Versatile Dish: Perfect for picnics, barbecues, or as a side dish for any meal.
Healthy Choice: Made with fresh, wholesome ingredients, providing a nutritious and satisfying option.

❓ What Is Ina Garten Provencal Potato Salad Recipe?

Ina Garten’s Provencal Potato Salad is a delicious dish made from small waxy potatoes, kosher salt, garlic, parsley, capers, and green olives it has a creamy texture and a savory taste, named after the Provence region in France.

🥔 Ina Garten Provencal Potato Salad Ingredients

For the potatoes:

2 pounds small waxy potatoes or fingerling potatoes, cut in half or quartered
2 teaspoons kosher salt
1 clove garlic, minced
1/4 cup chopped parsley
1 tablespoons capers
1/4 cup green olives, sliced

For the vinaigrette:

2 tablespoons sherry vinegar or white wine vinegar
1/2 teaspoon kosher salt
Freshly ground black pepper
1 teaspoon herbes de provence
1 teaspoon anchovy paste (1 to 2 anchovies, mashed)
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1/2 cup extra virgin olive oil

🥗 How To Make Ina Garten Provencal Potato Salad

Put the potatoes in a big pot and cover them with cold water. Add 2 teaspoons of salt. Bring the water to a boil, then lower the heat and simmer. Cook until the potatoes are just tender, about 7 to 10 minutes. They should be a bit firm.
While the potatoes are cooking, get the other ingredients ready. In a small bowl, mix vinegar, salt, pepper, herbes de provence, anchovy paste, shallot, and Dijon mustard. Slowly add olive oil while mixing to create a smooth dressing.
When the potatoes are cooked, drain the water from the pot.
Put the warm potatoes in a large bowl. Add the vinaigrette, garlic, parsley, capers, and green olives. Mix well.
Put the potato mixture in the fridge for a few hours to chill.
Take the potatoes out of the fridge and let them come to room temperature before serving.

💭 Recipe Tips:

Use small waxy potatoes or fingerlings to prevent a mushy texture when boiling.
Add vinaigrette to warm potatoes for better flavor absorption.
Substitute anchovy paste with Worcestershire sauce for similar umami flavor.
Mix salad gently to avoid breaking potatoes and maintain texture.
Add red pepper flakes to vinaigrette for a subtle, spicy kick.

🍵 What To Serve With Provencal Potato Salad?

Serve Provencal Potato Salad with Chicken Cacciatore, Hungarian Goulash, Lobster Bisque,Crustless Quiche,Loaded Potato Soup,Tuna Noodle Casserole,Roasted Red Pepper Soup,Broccoli Quiche and Sausage Balls.

🎚 How To Store Leftovers Provencal Potato Salad?

In The Fridge. Store leftovers provencal potato salad in an airtight container in the refrigerator for up to 3 days to keep it fresh.
In The Freezer. Freezing leftovers provencal potato salad is not recommended as the potatoes may become mushy and the vinaigrette may separate upon thawing.

🥵 How To Reheat Leftovers Provencal Potato Salad?

On The Stovetop: Place leftovers provencal potato salad in a skillet with a bit of olive oil heat on low for up 2-4 minutes stirring gently until warmed through.
In The Microwave: Transfer leftovers provencal potato salad to a microwave-safe dish cover and microwave on medium power for up 3-5 minutes.

FAQ’S

Can Provencal Potato Salad be made ahead of time?

Yes, prepare it in advance to allow flavors to meld store in an airtight container in the refrigerator for up to 2 days serve at room temperature.

How do you keep the potatoes from getting mushy in the salad?

Use small waxy potatoes like fingerling or Yukon Gold boil until just tender, about 7-10 minutes, and avoid overcooking add vinaigrette to warm potatoes.

What kind of potatoes are best for Provencal Potato Salad?

Small waxy potatoes like fingerling or Yukon Gold are ideal they hold their shape well and absorb the vinaigrette nicely.

Can you use different types of vinegar in the vinaigrette?

Yes, you can use sherry vinegar, white wine vinegar, or red wine vinegar each type slightly changes the flavor profile.

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Ina Garten Provencal Potato Salad Nutrition Facts

Amount Per Serving

Calories: 250
Total Fat: 20g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 500mg
Total Carbohydrates: 18g
Dietary Fiber: 3g
Sugars: 2g
Protein: 3g

Ina Garten Provencal Potato Salad

Author: Sabrine Cooking Method:Stovetop Cuisine:American, British Courses:Salads, Lunch, Sides, Dinner Recipe Keys: P Provencal Potato Salad

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: minutesTotal time: 30 minutesServings:6 servingsCalories:250 kcal Best Season:Suitable throughout the year

Description

Ingredients

For the potatoes:

2 pounds small waxy potatoes or fingerling potatoes, cut in half or quartered
2 teaspoons kosher salt
1 clove garlic, minced
1/4 cup chopped parsley
1 tablespoons capers
1/4 cup green olives, sliced

For the vinaigrette:

2 tablespoons sherry vinegar or white wine vinegar
1/2 teaspoon kosher salt
Freshly ground black pepper
1 teaspoon herbes de provence
1 teaspoon anchovy paste (1 to 2 anchovies, mashed)
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1/2 cup extra virgin olive oil

Instructions

Put the potatoes in a big pot and cover them with cold water. Add 2 teaspoons of salt. Bring the water to a boil, then lower the heat and simmer. Cook until the potatoes are just tender, about 7 to 10 minutes. They should be a bit firm.
While the potatoes are cooking, get the other ingredients ready. In a small bowl, mix vinegar, salt, pepper, herbes de provence, anchovy paste, shallot, and Dijon mustard.
Slowly add olive oil while mixing to create a smooth dressing.
When the potatoes are cooked, drain the water from the pot.
Put the warm potatoes in a large bowl. Add the vinaigrette, garlic, parsley, capers, and green olives. Mix well.
Put the potato mixture in the fridge for a few hours to chill.
Take the potatoes out of the fridge and let them come to room temperature before serving.

Notes

Use small waxy potatoes or fingerlings to prevent a mushy texture when boiling.
Add vinaigrette to warm potatoes for better flavor absorption.
Substitute anchovy paste with Worcestershire sauce for similar umami flavor.
Mix salad gently to avoid breaking potatoes and maintain texture.
Add red pepper flakes to vinaigrette for a subtle, spicy kick.

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