This delightful Provencal Potato Salad is a simple tune-up for your regular potato dish. It’s packed with yummy flavors from fresh herbs, garlic, and a zesty dressing!
The best part? It’s great warm or cold, making it perfect for picnics or a cozy dinner at home. I often make extra because it’s that good and the leftovers taste even better!
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are perfect for this salad due to their creamy texture. If they’re not available, try Red potatoes or fingerlings. Both hold their shape well when boiled.
Kosher Salt: It’s great for seasoning because it dissolves well. If you don’t have it, sea salt works too, but use a bit less as it’s saltier.
Extra Virgin Olive Oil: This adds richness to the salad. If you prefer a lighter option, a light olive oil or avocado oil can be used.
Lemon Juice: Fresh lemon juice brightens the salad. If you’re out of lemons, white wine vinegar is a good substitute but start with a smaller amount since it’s more acidic.
Anchovies: They add a unique taste that many love; however, feel free to skip them if you’re not a fan. Capers can provide a similar briny flavor!
How Do I Make Sure My Potatoes Are Cooked Perfectly?
The key to perfectly cooked potatoes is timing and temperature. Start with cold water to ensure even cooking. Here’s how:
- Place cubed potatoes in a pot and cover with cold salted water.
- Bring to a boil over medium-high heat and reduce to a simmer. Cook for 12-15 minutes.
- Check doneness by inserting a fork; they should be tender but firm.
Drain the potatoes right after cooking to stop them from becoming mushy. Cooling slightly before adding dressing helps them soak up the flavors!
Ina Garten’s Provencal Potato Salad
Ingredients You’ll Need:
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon kosher salt, plus more for seasoning
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (about 1 lemon)
- 3 cloves garlic, minced
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh chives
- 4 anchovy fillets, chopped (optional, but adds authentic Provencal flavor)
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 30 minutes total—15 minutes of prep and cooking time, plus a few minutes for mixing the dressing and tossing everything together. It’s quick and easy!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the peeled and cubed Yukon Gold potatoes into a large pot filled with salted cold water. You want the water to cover the potatoes. Bring it to a boil over medium-high heat. Once boiling, let the potatoes cook for about 12-15 minutes, or until they are tender but still firm. A fork should easily pierce them.
2. Draining and Cooling:
Once the potatoes are cooked, drain them in a colander and set them aside to cool slightly. This step is important to avoid mushy potatoes in your salad.
3. Making the Dressing:
In a large bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, chopped anchovies (if using), and a pinch of kosher salt and freshly ground black pepper. This is your delicious dressing!
4. Combining Potatoes and Dressing:
Add the warm potatoes directly into the bowl with the dressing. Gently toss them together to coat the potatoes evenly, allowing the warmth to help absorb the flavors of the dressing.
5. Adding Fresh Herbs:
Now, stir in the chopped flat-leaf parsley and chives. These fresh herbs add a wonderful touch to the salad.
6. Final Seasoning:
Give your salad a taste, and adjust the seasoning with additional salt and freshly ground black pepper if needed. This is the time to make it just right for you!
7. Serving:
Your Provencal Potato Salad can be served warm or at room temperature. It’s perfect for a picnic, side dish, or a casual dinner!
Enjoy your fresh and vibrant Ina Garten Provencal Potato Salad!
FAQ for Ina Garten’s Provencal Potato Salad
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold potatoes provide a creamy texture, you can also use Red potatoes or fingerlings. Just make sure they’re waxy potatoes that hold their shape well when cooked.
How Can I Make This Salad Vegan?
To make this dish vegan, simply omit the anchovies. You can add a splash of caper brine to maintain a bit of that briny flavor if desired. It will still taste fabulous without them!
How Do I Store Leftover Potato Salad?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To refresh it before serving, you might want to mix in a little extra olive oil or lemon juice.
Can I Prepare This Salad in Advance?
Yes! You can cook the potatoes and prepare the dressing ahead of time. Just mix them together shortly before serving to keep the potatoes from absorbing too much dressing and becoming mushy.
