Рецепт provencal purple potato salad
I came up with this potato salad one night last week when we were grilling. I wanted to make a side dish that could withstand the warm weather. I used purple potatoes because I love the color, you could also use yukon gold or red skin baby potatoes. The leftovers the next day are even better!
Provencal Purple Potato Salad
Ingredients
- 1-2 lbs. small purple potatoes
- 1 garlic clove, minced
- 2 tablespoons capers, rinsed
- 2 tablespoons green olives, sliced
- ¼ cup fresh herbs {parsley or basil}
- 2 teaspoons salt
- If you're using baby potatoes it's better if you leave them whole. {quarter larger potatoes} Add potatoes and salt to a large pot and cover with cold water. Bring to a boil and reduce to a simmer until tender. Once the potatoes are tender, drain and put back into the hot pot, set aside.
- Vinaigrette
- 2 tablespoons white wine vinegar
- 2 teaspoons dijon mustard
- ½ cup olive oil
- salt & pepper {to taste}
In a small bowl, whisk together the vinegar, dijon mustard, salt & pepper. Slowly drizzle in olive oil, whisking the entire time until emulsified.
Putting it all together
In a large bowl, toss the warm potatoes with the vinaigrette and serve at room temperature.
Enjoy!
xo
Dinner
Healthy
Lunch
Provencal Purple Potato Salad
Recipes
Vegan/Vegetarian