You can save time by prepping the ingredients and making the vinaigrette while the potatoes are cooking. The vinaigrette should be mixed with the potatoes while they are still warm, so the potatoes better absorb the dressing.
- 2 lbs small waxy potatoes or fingerling potatoes (ideally those tiny potatoes that are no more than an inch or so long)
- 1 clove garlic, minced
- 1/4 cup chopped parsley
- 1 Tbsp capers
- 1/4 cup green olives, sliced
- 2 Tbsp sherry vinegar or white wine vinegar
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 teaspoon herbes de provence
- 1 teaspoon anchovy paste (1 to 2 anchovies, mashed)
- 2 teaspoons Dijon mustard
- 1/2 cup olive oil
1 Place the potatoes in a large pot, cover with cold water. Add 2 teaspoons of salt to the water. Bring the water to a boil, reduce the heat to a simmer, and cook the potatoes until they are just tender when speared with a fork or sharp knife, 10 to 20 minutes depending on the size of the potatoes. Do not overcook. They should be a little firm.
2 While the potatoes are cooking, prep the other ingredients and make the vinaigrette. In a small bowl, whisk together the vinegar, salt, pepper, herbes de provence, anchovy paste, and Dijon mustard. Slowly drizzle in the olive oil whisking the whole time to create an emulsion.
3 When the potatoes are ready, strain them from the pot. Let them cool just enough so you can handle them without burning your hands. Cut them into 3/4-inch to 1-inch pieces. If you have very small potatoes (pictured), cut them in half.
4 In a large bowl toss the still warm potatoes with the vinaigrette, garlic, parsley, capers and green olives. Chill for a couple of hours. Let come to room temperature to serve.