This Provencal Potato Salad is a fresh twist on a classic! With tender potatoes, herbs, and a zesty dressing, it’s perfect for any meal. The colorful vegetables make it pop!
I love serving this salad at picnics or barbecues. It’s easy to make ahead and tastes even better after it chills. Plus, impressing guests with the French vibe? Yes, please!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or fingerling potatoes are fantastic choices due to their creamy texture. If you’re looking for a lighter option, try using red potatoes. They’re just as good and hold their shape well in salads.
Green Beans: Fresh green beans bring a nice crunch. If they’re not in season, use frozen green beans for convenience. Just remember to thaw and drain them before adding to the salad.
Kalamata Olives: These olives add a briny flavor. If you’re not a fan, try using green olives or capers instead. They will still enhance the taste and add some saltiness.
Fresh Herbs: The mix of basil, parsley, and chives really elevates this salad. If you want a different flavor, you could use tarragon or dill, which would be great too!
How Do I Get the Perfect Texture for My Potatoes?
Cooking potatoes to the right tenderness is essential for this salad to shine. Follow these steps:
- Start with cold water in your pot! This helps cook the potatoes evenly.
- When boiling, check for tenderness by poking the potatoes with a fork after 15 minutes. You want them soft enough that they can be pierced easily but not mushy.
- Draining them and letting them cool slightly before chopping helps prevent them from getting too soft.
Remember, undercooked potatoes are better than overcooked ones for this salad, as they will soak up the dressing without falling apart!
Ina Garten’s Provencal Potato Salad
Ingredients:
- 3 pounds small boiling potatoes (such as Yukon Gold or fingerling potatoes)
- 1 teaspoon kosher salt, plus more for seasoning the salad
- 1 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- Freshly ground black pepper, to taste
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 1/2 cup pitted Kalamata olives
- 1 cup cherry tomatoes, halved
- 1/2 cup thinly sliced shallots or red onion
- 1/2 cup chopped fresh basil leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh chives or scallions
Time Estimate:
This Provencal Potato Salad takes about 30 minutes of prep time and an additional 30 minutes to allow the flavors to meld before serving. Total time is around 1 hour!
Detailed Instructions:
1. Cook the Potatoes:
Begin by placing the small boiling potatoes into a large pot. Cover them with cold water about 2 inches above the potatoes. Add 1 teaspoon of kosher salt and bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes cook until they are tender when pierced with a fork, which usually takes about 15 to 20 minutes. After that, drain the potatoes and let them cool slightly.
2. Prepare the Green Beans:
While the potatoes are cooking, fill another pot with salted water and bring it to a boil. Add the trimmed green beans to the boiling water and cook for about 3 to 4 minutes, just until they turn bright green and are tender. After cooking, drain the beans and plunge them into a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
3. Make the Dressing:
In a large bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, and any additional salt and freshly ground black pepper that you desire. This will be the delicious dressing that will bring all flavors together.
4. Combine the Potatoes:
When the potatoes are cool enough to handle but still warm, cut them into bite-sized pieces. Add the potato pieces to the bowl with the dressing and toss gently to coat. The warmth will help the potatoes absorb the dressing’s flavor.
5. Add Remaining Ingredients:
Now, it’s time to add the previously prepared green beans, Kalamata olives, halved cherry tomatoes, sliced shallots (or red onion), and the chopped fresh herbs: basil, parsley, and chives. Toss everything together gently to ensure all ingredients are well combined and coated with the dressing.
6. Taste and Adjust:
Before serving, taste the salad and adjust the seasoning with more salt, pepper, or red wine vinegar if needed to suit your preference.
7. Chill & Serve:
For the best flavor, let the salad sit at room temperature for at least 30 minutes to allow the flavors to marry beautifully. If you prefer to serve it chilled, refrigerate it for a bit before serving. Enjoy this Provencal Potato Salad as a delightful side dish for your next gathering!
Enjoy your Provencal Potato Salad, perfect for a sunny day picnic or a flavorful side at dinner!
FAQ for Ina Garten’s Provencal Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold or fingerling potatoes are recommended for their creamy texture, you can also use red potatoes or even new potatoes. Just make sure whatever you choose is small and suitable for boiling!
How Do I Keep the Green Beans Crisp?
To keep the green beans crisp, be sure to plunge them into ice water immediately after boiling. This “shocking” method stops the cooking process and helps retain their bright color and crunchiness.
Can I Prepare This Salad a Day in Advance?
Yes, you can make this salad a day ahead! Just store it in an airtight container in the refrigerator. It will taste even better as the flavors meld together, but make sure to give it a gentle toss before serving.
What Should I Serve With Provencal Potato Salad?
This salad pairs wonderfully with grilled meats, fish, or as part of a picnic spread. It’s also delicious alongside a simple green salad or served as a filling lunch on its own!