Provencal Potato Salad

New potatoes or fingerlings tossed warm in a Dijon vinaigrette with capers, olives, garlic, and parsley.

Provencal Potato Salad
Elise Bauer

This potato salad, typical of Provence, is like the potato portion of a Nicoise salad. You can make it with any smallish new potato, though tiny ones or fingerlings are ideal.

A Dijon vinaigrette is tossed with the cut potatoes when they are still warm, to help the dressing get absorbed. Capers, shallots, garlic, and parsley are tossed in as well.

The salad is best if allowed to sit for several hours, as is just as good two days out as one. So it's perfect for a make ahead get together.

Provencal Potato Salad
Elise Bauer

The secret ingredient of the dressing is the anchovy paste. If you are familiar with the bliss that anchovies can bring to a salad dressing, you'll know why it's included.

If you are unfamiliar with using anchovies or anchovy paste in salad dressings, I strongly urge you to try it! Believe me, it won't make your dressing taste like fish. It will just make your mouth smile when you taste it.

Provencal Potato Salad

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6 to 8 servings

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.


For the potatoes:

  • 2 pounds small waxy potatoes or fingerling potatoes, cut in half or quartered

  • 2 teaspoons kosher salt

  • 1 clove garlic, minced

  • 1/4 cup chopped parsley

  • 1 tablespoons capers

  • 1/4 cup green olives, sliced

For the vinaigrette:

  • 2 tablespoons sherry vinegar or white wine vinegar

  • 1/2 teaspoon kosher salt

  • Freshly ground black pepper

  • 1 teaspoon herbes de provence

  • 1 teaspoon anchovy paste (1 to 2 anchovies, mashed)

  • 1 tablespoon minced shallot

  • 2 teaspoons Dijon mustard

  • 1/2 cup extra virgin olive oil


  1. Boil the potatoes:

    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, 7 to 10 minutes depending on the size of the potatoes. Do not overcook. They should be a little firm.

  2. Make the vinaigrette:

    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, shallot, and Dijon mustard. Slowly drizzle in the olive oil whisking the whole time to create an emulsion.

  3. Toss the warm cooked potatoes with vinaigrette, garlic, parsley, capers and green olives:

    When the potatoes are ready, strain them from the pot. In a large bowl toss the still warm potatoes with the vinaigrette, garlic, parsley, capers and green olives.

  4. Chill:

    Chill for a couple of hours. Let come to room temperature to serve.

Nutrition Facts (per serving)
241 Calories
15g Fat
25g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 241
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 668mg 29%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 3g
Vitamin C 14mg 69%
Calcium 29mg 2%
Iron 2mg 9%
Potassium 637mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.