This Provencal Potato Salad is a tasty twist on a classic! It uses fresh herbs, olives, and a drizzle of olive oil to create a bright, colorful side dish. Perfect for summer BBQs!
I love how easy it is to whip up this salad, and the herbs make every bite feel fancy. Plus, it tastes so much better after sitting a bit in the fridge. Note to self: batch it up!
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and perfect for salads. If you can’t find them, fingerling potatoes work nicely too! They have a similar texture and taste great.
Red Wine Vinegar: This adds wonderful acidity. If you’re out, use white wine vinegar for a milder flavor, or even apple cider vinegar for a slight sweetness.
Olives: Niçoise olives give a nice touch, but Kalamata olives are just as flavorful. If you’re not an olive lover, you might consider using some chopped artichoke hearts instead.
Fresh Herbs: Basil, parsley, and tarragon add lots of flavor. If you don’t have tarragon, you can replace it with more basil or even dill for a fresh twist!
How Do You Cook Potatoes for a Perfect Salad?
Cooking the potatoes just right is crucial for a great salad. You want them tender, but not mushy! Here’s how to do it:
- Start with cold water in a large pot to ensure even cooking.
- Allow the potatoes to simmer gently instead of boiling rapidly. This prevents them from breaking apart.
- Check for doneness by piercing a potato with a fork. It should slide in easily, but the potato should hold its shape.
- Let them cool slightly before slicing to hold up better in the salad.
Taking care with these steps will help you make a delicious Provencal Potato Salad that everyone will love!
How to Make Ina Garten’s Provencal Potato Salad
Ingredients You’ll Need:
- 3 pounds small Yukon Gold potatoes
- Kosher salt
- 1/3 cup red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 cup Niçoise or Kalamata olives, pitted and halved
- 3 tablespoons small capers, drained and rinsed
- 1/4 cup fresh basil, chiffonade (thinly sliced)
- 1/4 cup fresh flat-leaf parsley, chopped
- 3 tablespoons fresh tarragon, chopped
How Much Time Will You Need?
This delicious Provencal Potato Salad takes about 15-20 minutes for preparation and cooking. After assembling the ingredients, let the salad sit for about 30 minutes to let the flavors mingle. It’s best if you make it a few hours ahead or even the day before for maximum flavor!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the Yukon Gold potatoes in a large pot. Cover them with cold water, making sure there’s about 2 inches of water above the potatoes. Sprinkle in 1 tablespoon of kosher salt. Bring the water to a boil over high heat, then reduce the heat to a simmer. Cook the potatoes until they are tender when pierced with a fork, which should take about 15-20 minutes.
2. Preparing the Potatoes:
Once the potatoes are tender, drain them in a colander, and let them cool just enough to handle. When they’re cool enough, peel off the skins and slice the potatoes into 1/4-inch thick rounds. This adds a lovely texture to the salad.
3. Making the Vinaigrette:
In a large mixing bowl, whisk together the red wine vinegar, minced garlic, Dijon mustard, and a pinch of salt to taste. Slowly drizzle in the extra virgin olive oil while whisking to create a smooth vinaigrette.
4. Combining Ingredients:
Add the sliced potatoes to the bowl with the vinaigrette, gently tossing them to coat each slice well. Then, add the halved olives, capers, chiffonade basil, chopped parsley, and chopped tarragon. Toss everything together gently so that the potatoes remain intact.
5. Letting the Flavors Meld:
Allow the salad to sit at room temperature for about 30 minutes. This time lets all the flavors blend beautifully together, creating a dish that’s bursting with freshness!
6. Serving:
This salad can be served at room temperature or chilled, whichever you prefer! It can also be made a few hours in advance and refrigerated, making it a great dish for gatherings and picnics.
Enjoy this wonderfully vibrant and herb-packed Provencal Potato Salad, perfect for impressing your guests or for savoring on a sunny day!
FAQ for Ina Garten’s Provencal Potato Salad
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold potatoes are recommended for their creamy texture, you can also use red potatoes or fingerling potatoes. Just ensure they are similar in size for even cooking.
How to Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, and it should taste even better the next day!
Can I Make This Salad in Advance?
Yes! This salad is perfect for making ahead of time. You can prepare it a few hours before serving or even the day before. Just keep it refrigerated and allow it to come to room temperature before serving for the best flavor.
What Can I Substitute for Olives if I’m Not a Fan?
If olives aren’t your thing, you can leave them out altogether or replace them with chopped artichoke hearts or sun-dried tomatoes for a different flavor profile. This will still give you a delicious and vibrant salad!
