The recipe that played a starring role in the Aleksandra Kurzak and Roberto Alagna concert from Èze, France is listed here. This salad is packed full of summer flavors ! With its inherent freshness and chic, Mediterranean appeal, it’s no wonder that the recipe was featured on the cover of The Barefoot Contessa Cookbook in 1999.
(Adaptions and notes made from Ina Garten’s original Provençal Potato Salad recipe are marked by asterisks* and italics)
1 pound small white boiling potatoes
1 pound small red boiling potatoes
(or any combination of small red, white, or yellow potatoes)
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar (white wine vinegar works fine)
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill (or more)
2 tablespoons minced flat-leaf parsley (or more)
2 tablespoons julienned fresh basil leaves
1/2 pound haricots verts, stems removed (or green beans)
1 6-ounce can Italian tuna, drained and flaked (two cans of a good, chunky American tuna will work just as well)
1/2 cup capers, drained
1 cup halved cherry tomatoes
1/2 cup small-diced red onion
1/2 cup black olives, pitted
6 hard-cooked eggs, peeled and quartered, optional
6 anchovy fillets, optional*
*I chop 2-4 anchovy fillets for the vinaigrette and do not add additional fillets for garnish.
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. (I steam my potatoes in a large pot for the same amount of time) Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper (and chopped anchovies) and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss.
In a pot of boiling salted water, blanch the haricots verts for 3 to 5 minutes, until barely tender. Drain and immerse into ice water for 5 minutes. Drain again.*
*I steam the green beans at the same time as I’m steaming the eggs, removing the greens beans after the specified time while continuing to steam the eggs.
In a large bowl, combine the haricot verts with potato salad, tuna, capers, tomatoes, onions, olives, eggs, and anchovy fillets.* Serve warm or at room temperature.
*Be careful when tossing the quartered eggs with the rest of the ingredients ─ I found that the yolks separated all too easily when combining the mixture. Another option would be to arrange the eggs on top in a serving bowl.
Just look at all those colors !
Toi, Toi, Toi,