This Easy Provençal Potato Salad is a lovely mix of tender potatoes tossed with fresh herbs, garlic, and a touch of tangy mustard. It’s perfect for a picnic or a family dinner!
When I make this salad, I can’t help but smile at how simple it is. It’s like a warm hug from the sunny South of France! Serve it chilled or at room temperature for the best flavor.
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and buttery, which adds a great texture to the salad. If you’re in a pinch, you can use red potatoes or even fingerling potatoes, which work nicely too.
Shallots: Shallots give a milder, sweeter flavor compared to onions. If you don’t have shallots, finely chopped red onions can be a good alternative.
Dijon Mustard: This gives a pleasant tanginess to the dressing. If you prefer a milder flavor, you can swap it with yellow mustard or even omit it entirely for a simpler taste.
Fresh Herbs: Using fresh herbs like parsley, thyme, and chives adds brightness. Dried herbs aren’t as vibrant, but if that’s all you have, use half the amount and mix them with the vinaigrette earlier.
How Can I Achieve Perfectly Cooked Potatoes?
Cooking potatoes until tender is key for this salad. Here’s how to get it right:
- Start with a large pot and add enough water to submerge the potatoes. This helps them cook evenly.
- Make sure to add salt to the water; it enhances the potatoes’ flavor as they cook.
- Check the potatoes at about 15 minutes. You want them fork-tender, but not falling apart. This ensures a nice texture in the salad.
Ina Garten’s Easy Provençal Potato Salad
Ingredients You’ll Need:
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- Kosher salt
- 1/4 cup minced shallots
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh chives
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious potato salad takes about 20 minutes to prepare and cook, plus at least 1 hour to let the flavors meld together. It’s the perfect side dish for any meal!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by placing the peeled and cut Yukon Gold potatoes into a large pot. Cover them completely with water and add 2 tablespoons of kosher salt. Bring the water to a boil over medium-high heat. Allow the potatoes to cook for about 15 to 20 minutes, or until they are tender when pierced with a fork. Once they are cooked, drain the potatoes and let them cool slightly.
2. Make the Vinaigrette:
While the potatoes are cooling, grab a small bowl. In it, whisk together the minced shallots, Dijon mustard, red wine vinegar, and a pinch of kosher salt. Slowly drizzle in the olive oil while continuously whisking until the dressing is smooth and well combined.
3. Combine Ingredients:
In a large mixing bowl, add the warm potatoes and pour the vinaigrette over them. Gently toss the potatoes to coat them evenly in the dressing, being careful not to break them apart.
4. Add Fresh Herbs:
Next, add the chopped flat-leaf parsley, thyme, and chives to the potato mixture. Sprinkle with freshly ground black pepper to taste and toss gently to combine all the flavors.
5. Allow the Salad to Rest:
Cover the bowl with plastic wrap or a lid and let the potato salad sit at room temperature for at least 1 hour. If you prefer, you can also refrigerate it for up to 4 hours. This resting time allows the flavors to develop beautifully.
6. Serve:
Before serving, give the salad a gentle toss to redistribute the ingredients. Taste the salad and adjust the seasoning if needed. Serve it at room temperature or slightly chilled for best flavor. Enjoy!
Dig in and savor this tasty, herbaceous Provençal potato salad inspired by Ina Garten!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Potatoes for This Salad?
Absolutely! While Yukon Gold potatoes provide a creamy texture, you can use red potatoes, fingerling potatoes, or even baby potatoes if you prefer. Just keep the cooking time similar until they are fork-tender.
How Long Will the Potato Salad Last in the Fridge?
This potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Just be sure to give it a gentle toss before serving, as the dressing might settle.
Can I Prepare This Salad in Advance?
Yes! You can prepare this salad up to a day in advance. Just make sure to let it sit at room temperature for some time before serving, as this helps the flavors develop. Alternatively, allow it to come to room temperature after refrigerating for a bit.
Is There a Substitute for Red Wine Vinegar?
Sure! If you don’t have red wine vinegar, you can use white wine vinegar or apple cider vinegar as a substitute. Both will add a nice acidity to the dressing without changing the flavor too much.
