There is beauty in simplicity, especially when it comes to food. For me, the less complicated a recipe is, the more you can focus on the ingredients and when you can focus on your ingredients, that is when the flavors truly come alive. Fingerling potatoes are a testament to this because they require so little attention that you can make even the most simple of recipes taste like a culinary expedition. When I want all the flavor but not all the cooking, this Provencal Fingerling Potato Salad is perfect served warmed or chilled depending on the seasons. And the beauty of it is, left overs are even more fabulous than the first serving.
Don’t let the laundry list of ingredients trick you into thinking this is complicated; most of them are for the dressing and if you are pressed for time, you can always substitute with your favorite prepared dressing. Watch me make this delicate summer salad in my new video for AOLon here, or press play below.
Provincial Fingerling Salad Ingredients
1/3 cup of chicken stock
1/4 cup dry white wine
1/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons drained capers
1 tablespoon anchovies, chopped
3 garlic cloves, roasted
2 tablespoons flat leaf parsley, roughly chopped
2 tablespoons basil, roughly chopped
1/4 pound French beans, topped and tailed
1 pounds of fingerling potatoes cut lengthwise
1 Bay Leaf
Small bundle of Thyme
Pinch of salt
Pinch of ground black pepper
Pop over to Idaho Potato for the full recipe and instructions by clicking here.