Provencal Potato Salad-The Little Shop of Olive Oils

Provencal Potato Salad


  • 2 pounds small baby or fingerling potatoes, cut in half or quartered
  • Salt
  • 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)


  1. 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.
  2. 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 olive oil, anchovy paste, garlic, shallot, and Dijon mustard. Slowly drizzle in the remaining olive oil whisking the whole time to create an emulsion.
  3. 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.
  4. Chill in refrigerator for a few hours. Let come to room temperature to serve.


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