Provencal Potato Salad Recipes

FRENCH POTATO SALAD

Steps:

• Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

PROVINCIAL POTATO SALAD

Steps:

• Slice potatoes into 1/4" thick rounds. Place potatoes, salt, and cold water in saucepan; bring to simmer and reduce heat so spuds don't boil.
• Thread garlic clove on a skewer and stick in simmering potato water for 45 seconds, then immediately run garlic under cold water (blanching the garlic mellows the flavor in the salad quite nicely).
• Continue to simmer spuds till tender, about 5 minutes. Don't over cook or they will totally fall apart in the salad.
• Drain spuds, reserving 1/4 cup cooking liquid. Spread potatoes out on a rimmed baking sheet to cool.
• Mince garlic, add to reserved potato water along with vinegar, mustard, and pepper to taste.
• Drizzle dressing over potatoes and let sit (still on the baking sheet) 10 minutes.
• GENTLY transfer potatoes to serving bowl. Top with herbs and shallots, stir gently till well combined. Serve immediately or chill and serve cold.

FRENCH POTATO SALAD WITH HERBES DE PROVENCE

Steps:

• In a large pot use about 6 cups of cold water, the potatoes and all the salt to bring to a boil and reduce heat to medium.
• Place the garlic clove on a skewer and lower into the boiling water for 45 seconds to blanch. Remove it and run under cold water to stop the cooking. Set aside.
• Keep the potatos cooking for about 5 minutes until tender. Drain and reserve 1/4 cup of the potato water.
• Arrange the hot potatoes on a large cookie sheet and spread them out a little. Sprinkle the green onions over the top.
• Press the garlic through a press and wisk it into the oil, vinegar, cooking water, herbs, mustard and black pepper. Stir till well combined.
• Pour the dressing over the potatoes and let it sit for 10 minutes.
• Mix gently to combine, transfer to a bowl and serve immediately.