Ina Garten Provencal Potato Salad
This salad celebrates Mediterranean ingredients like olive oil, Dijon mustard, capers, and herbs. It uses warm, boiled potatoes that absorb a vinaigrette made with mustard and vinegar, then gets tossed with briny elements like olives and capers, fresh herbs like parsley and basil, and occasionally crunchy veggies for texture.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Salad
- Method: Boiling
- Cuisine: French
Ingredients
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3 pounds of small white or Yukon Gold potatoes
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1 tablespoon kosher salt (for boiling water)
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1 small red onion, thinly sliced
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⅓ cup pitted Kalamata or Niçoise olives, halved
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2 tablespoons capers, rinsed and drained
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¼ cup chopped fresh parsley
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2 tablespoons chopped fresh basil
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Optional: ½ bulb fennel, thinly sliced
For the vinaigrette:
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¼ cup white wine vinegar
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1 tablespoon Dijon mustard
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½ teaspoon kosher salt
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¼ teaspoon black pepper
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½ cup good olive oil
Instructions
Place whole potatoes in a large pot of salted water. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until just fork-tender. Drain and cool slightly.
While still warm, cut the potatoes into halves or quarters, depending on size. Transfer to a large bowl.
In a small bowl, whisk together white wine vinegar, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking until emulsified.
Pour the vinaigrette over the warm potatoes. Gently toss to coat evenly. Add the sliced red onion, olives, capers, and fennel (if using), and toss again.
Fold in the parsley and basil. Let the salad rest at room temperature for at least 30 minutes to allow the flavors to blend.
Serve slightly warm or at room temperature. Drizzle with extra olive oil and garnish with fresh herbs, if desired.