Potato Salad Provencal Side
Published on May 2, 2025
This Provençal-style potato salad is light, vibrant, and full of briny, herby flavor. It travels well, making it an ideal dish to bring to brunch, picnics, or any warm-weather gathering. Don’t be afraid to shake up your usual routine—pair it with a crisp glass of our California Series Chardonnay.
Potato Salad Provencal Side
Ingredients
- 1 lb baby yellow dutch or red potato
- 1/4 c. cider vinegar
- handful green beans, French or in season, trimmed, cut in half
- 1/4 red onion, julienned
- 2 T capers
- 1/4 c. kalamata olives, halved
- 3 sprigs tarragon, rough chopped
- 4 small tomatoes, quartered
- 3 eggs, hard boiled, halved
Dressing:
- 1/3 c. cider vinegar
- 1 t. dijon mustard
- 3-4 T. honey
- 1/2 shallot, minced
2 tsp kosher salt (dressing will be salty) - 1 tsp fresh ground pepper
- 1/2 c. good olive oil
Whisk together all ingredients except olive oil. Taste for balance, should not be sweet. Slightly salty is desired. Whisk in olive oil until emulsified. Set aside.
Directions
Bring a large pot of water with 1 tablespoon of salt to a boil. Add green beans and cook for 5 minutes. Using tongs, remove the beans (reserving the boiling water) and immediately transfer them to an ice bath to stop the cooking.
In the same pot of boiling water, add the potatoes and cook until just fork-tender, about 20 minutes. Drain and, while still warm, cut the potatoes in half and spread them out on a flat surface. Sprinkle with 1/4 cup apple cider vinegar and let cool completely.
Once the potatoes are cool, toss with your desired amount of dressing, the blanched green beans, sliced onions, capers, and olives. Plate and top with fresh tarragon, halved hard-boiled eggs, and tomato wedges. Drizzle with the remaining dressing and season lightly with salt and pepper.
Pair with our California Series Chardonnay
