This Provencal potato salad is fresh and bright, featuring tender potatoes mixed with crisp green beans and a zesty vinaigrette. It’s a perfect side dish for any meal!
I love how the flavors come together, especially the crunch from the beans! It’s so good that sometimes I enjoy it for lunch all by itself. Who can resist? 😊
Key Ingredients & Substitutions
Potatoes: Fingerling potatoes are wonderful for their creaminess. However, you can use small Yukon Gold potatoes if needed, as they have a similar texture. Both hold up well when boiled.
Green Beans: Haricots verts are preferred for their tenderness, but regular green beans work well too. Just be sure to trim the ends and cut them to size!
Shallots: For a milder flavor, shallots are a great choice. If you don’t have any, finely chopped red onions can be a nice substitute, but use them sparingly as they can be stronger in flavor.
Fresh Herbs: Tarragon gives this salad its unique flavor. If it’s unavailable, a mix of dill and parsley can mimic the taste. Fresh herbs are key for that vibrant kick!
How Do I Make the Perfect Vinaigrette?
Creating a delicious vinaigrette is simple, but some details make a difference. Here’s how to get it right:
- Start with the acidic ingredients: combine the lemon juice, Dijon mustard, red wine vinegar, and salt in a bowl.
- Whisk these together until they’re fully mixed.
- Now, slowly drizzle in the olive oil while continuously whisking. This will help to emulsify it, making it creamy and smooth.
A tip from me: It’s best to use good-quality extra-virgin olive oil, as it adds flavor and richness to the vinaigrette.
What’s the Best Way to Cook Potatoes for a Salad?
Cooking potatoes the right way is important for salad texture. Here’s what to do:
- Start with cold water – add the potatoes and ensure they’re covered by an inch of water. This helps them cook evenly.
- Bring to a boil before reducing heat to simmer. Keep an eye on them; you want them just tender, so they hold their shape in the salad.
- Don’t forget to drain and let them cool slightly before tossing with the vinaigrette. Warm potatoes absorb flavors better!
Enjoy making this refreshing potato salad! It’s sure to please!
Ina Garten Provencal Potato Salad
Ingredients You’ll Need:
For the Salad:
- 3 pounds fingerling potatoes or small Yukon Gold potatoes, peeled and cut into bite-sized pieces
- 1 pound haricots verts (French green beans), ends trimmed and cut in half
- 2 teaspoons kosher salt, or to taste
For the Vinaigrette:
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon Dijon mustard
- 1/4 cup red wine vinegar
- 1 cup olive oil (preferably extra-virgin)
Other Ingredients:
- 1/2 cup shallots, finely chopped (about 3 shallots)
- 1/4 cup chopped fresh tarragon
- 1/4 cup chopped fresh parsley
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This potato salad takes about 30 minutes of active prep time. After preparing, let it sit at room temperature for about 1 hour to allow the flavors to meld, making a total of roughly 1 hour and 30 minutes for the entire process.
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the peeled and cut potatoes in a large pot. Cover them with cold water, ensuring the water level is about an inch above the potatoes. Bring the pot to a boil over medium-high heat, then lower the heat and let it simmer until the potatoes are just tender—this should take about 10-12 minutes. Once done, drain the potatoes and allow them to cool slightly.
2. Blanching the Green Beans:
While the potatoes are cooking, fill another large pot with salted water and bring it to a boil. Add the trimmed haricots verts to the boiling water and cook them until they’re just tender but still crisp, which takes about 3-4 minutes. Drain the beans, then immediately transfer them to a bowl filled with ice water to stop the cooking process and keep their vibrant green color. Once they are cool, drain them again and set aside.
3. Making the Vinaigrette:
In a large mixing bowl, whisk together the fresh lemon juice, Dijon mustard, red wine vinegar, and the 2 teaspoons of kosher salt until fully combined. Gradually drizzle in the olive oil while continuously whisking to create a creamy, emulsified vinaigrette.
4. Combining Everything:
Now that your vinaigrette is ready, add the warm potatoes and blanched green beans into the bowl. Gently toss them to ensure they are coated with the vinaigrette.
5. Adding Flavor:
Next, stir in the chopped shallots, fresh tarragon, and parsley. Season everything with freshly ground black pepper to taste. Toss again gently to combine all the ingredients evenly. Make sure to taste the salad and adjust the seasoning with salt and pepper if needed.
6. Final Touch:
Let the salad sit at room temperature for about 1 hour before serving. This gives all the flavors time to meld beautifully. Serve it slightly warm or at room temperature, and feel free to garnish it with additional fresh herbs for that extra touch!
Enjoy this fresh, flavorful Provencal potato salad that pairs wonderfully with grilled meats or fish! It’s a delightful addition to any meal! 🌿🥗
FAQ for Ina Garten’s Provencal Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While fingerling potatoes and Yukon Golds are preferred for their creamy texture, you can substitute them with other small waxy potatoes. Just ensure they are firm and hold their shape when cooked!
How Do I Store Leftover Salad?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, and it can be enjoyed cold or at room temperature when ready to eat!
Can I Make This Salad Ahead of Time?
Yes, you can prepare this salad a day in advance! Just follow all the steps, store it in the fridge, and let it sit out for about 30 minutes before serving to allow it to return to room temperature.
What Can I Substitute for Haricots Verts?
If you can’t find haricots verts, regular green beans will work just fine! Just remember to trim the ends and cut them into smaller pieces if you prefer. Snap peas can also be a lovely substitute for a unique twist!
