New potatoes or fingerlings tossed warm in a Dijon vinaigrette with capers, olives, garlic, and parsley.
This potato salad, typical of Provence, is like the potato portion of aNicoise salad.
you could make it with any smallish new potato, though tiny ones or fingerlings are ideal.
Elise Bauer
Capers, shallots, garlic, and parsley are tossed in as well.
So it’s perfect for a make ahead get together.
The secret ingredient of the dressing is the anchovy paste.
Believe me, it won’t make your dressing taste like fish.
It will just make your mouth smile when you taste it.
Looking for More Non-Traditional Potato Salads?
Add 2 teaspoons of salt to the water.
They should be a little firm.
While the potatoes are cooking, prep the other ingredients and make the vinaigrette.
Slowly drizzle in the olive oil, whisking the whole time to create an emulsion.
When the potatoes are ready, strain them from the pot.
Chill for a couple of hours.
Let come to room temperature to serve.
