Provencal Potato Salad
- 2 pounds small baby or fingerling potatoes, cut in half or quartered
- 1 clove garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tablespoons capers
- 1/2 cup of Vidalia onion sliced thin
- 1/4 cup black olives, sliced (optional)
- sprig of flat leaf parsley for garnish (optional)
- 2 tablespoons Champagne White Vinegar
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 teaspoon Herbes de Provence herbs
- 1 teaspoon anchovy paste (1 to 2 anchovies, mashed) (optional)
- 1 tablespoon minced shallot
- 2 teaspoons Dijon mustard
- 1/4 cup Herbes de Provence Extra Virgin Olive Oil
- 1/4 cup Mild or Medium Single Varietal Extra Virgin Olive Oil
- Place the potatoes in a large pot, cover with cold water. Add 2 teaspoons of salt to the water. Bring the water to a boil, reduce the heat to a simmer, and cook the potatoes until they are just tender when speared with a fork or sharp knife, 7 to 10 minutes depending on the size of the potatoes. Do not overcook. They should be a little firm. Drain.
- While the potatoes are cooking, prep the other ingredients and make the vinaigrette. In a small bowl, whisk together the vinegar, salt, pepper, herbes de provence, anchovy paste, garlic, shallot, and Dijon mustard. Slowly drizzle in the olive oil whisking the whole time to create an emulsion.
- In a large bowl, while the potatoes are still warm, toss them with the vinaigrette, garlic, parsley, capers and green olives. I garnished with sliced Vidalia sweet onions and parsley sprigs.
- Chill in refrigerator for a few hours. Let come to room temperature to serve.