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 pounds small waxy potatoes or fingerling potatoes, cut in half or quartered
- 1 clove garlic, minced
- 1/4 cup chopped parsley
- 1 tablespoons capers
- 1/4 cup green olives, sliced
- 2 tablespoons 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)
- 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 warm cooked potatoes with vinaigrette: 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.