Potato Salad

2 lbs small waxy potatoes or fingerling potatoes (ideally those tiny potatoes that are no more than an inch or so long)
1 clove garlic, minced
1/4 cup chopped parsley
1 Tbsp capers
1/4 cup green olives, sliced
Dressing ingredients:
2 Tbsp sherry vinegar or white wine vinegar
1/2 teaspoon salt
Freshly ground black pepper
1 teaspoon herbes de provence
1 teaspoon anchovy paste (1 to 2 anchovies, mashed)
2 teaspoons Dijon mustard
1/2 cup olive oil
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, 10 to 20 minutes depending on the size of the potatoes. Do not overcook. They should be a little firm.
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, anchovy paste, and Dijon mustard. Slowly drizzle in the olive oil whisking the whole time to create an emulsion.
3 When the potatoes are ready, strain them from the pot. Let them cool just enough so you can handle them without burning your hands. Cut them into 3/4-inch to 1-inch pieces. If you have very small potatoes (pictured), cut them in half.
4 In a large bowl toss the still warm potatoes with the vinaigrette, garlic, parsley, capers and green olives. Chill for a couple of hours. Let come to room temperature to serve.

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