"Do vegetarians eat animal crackers?"--Unknown

Provencal Potato Salad Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Provencal Potato Salad, by , is from The Venturato Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Elizabeth MacKie

Category:
Category:

Ingredients:  
Ingredients:  
FRENCH POTATO SALAD
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons chiffonade of fresh basil leaves
PROVENCAL ADDITION
1/2 pound haricots verts, stems removed
1 recipe French Potato Salad
1 6-ounce can Italian tuna, drained and flaked (optional)
1/2 cup capers, drained
1 cup halved cherry tomatoes
1/2 cup small-diced red onion (1 small onion)
1/2 cup good black olives, pitted
6 hard-cooked eggs, peeled and quartered (optional)
6 anchovy fillets (optional)

Directions:
Directions:
1. 
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.
2. 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 half (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.
3. 
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.
4. 
In a pot of boiling salted water, blanch the haricots verts for 3 to 5 minutes, until barely tender. Drain and immerse into ice water for 5 minutes. Drain again.
5. 
In a large bowl, combine the haricots verts with the potato salad, tuna, capers, tomatoes, onions, olives, eggs, and anchovy fillets. Serve at room temperature.

Source:Barefoot Contessa

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is one of my favorite potato salads. It's a bit of work, but well worth it.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

40W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!