Provencal Potato Salad

If you'd like to entertain with an impressive summer lunch or picnic menu that doesn't heat up the kitchen. James Andrews, owner of Ciao Restaurant in Brookside and the Osage Restaurant at Gilcrease Museum offers a recipe for Provencal Potato Salad.

Wednesday, July 16th 2008, 2:14 pm

By: News On 6


Ingredients
1 1/3 lbs small small red potatoes, rinsed, dried and halved
1/2 lb of green beans-blanched & cut into 1"
2 teaspoons herbes de province- basil, thyme, rosemary
1 ounce each of fresh Italian parsley & basil-coarsely chopped
salt & freshly ground black pepper -to taste
1/4 cups pitted and coarsely chopped kalamata olives
1/4 small red onions, cut into thin slivers
10 tablespoons malt vinegar or rice wine vinegar
1 cloves garlic, minced
4 tablespoons extra-virgin olive oil


Directions
1. Toss potatoes in oil and salt and pepper to taste.
2. Arrange potatoes, cut side down, in a single layer on a cookie sheet.
3. Place pan on lowest rack of cold oven then heat oven to 450°F.
4. Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes. Allow to cool.
5. Place potatoes in a large bowl and add olives, green beans, onion and fresh & dried herbs.
6. Whisk vinegar, garlic, salt and ground pepper in a 1-cup glass measuring cup.
7. Gradually whisk in oil, first in droplets, then in a slow, steady stream.
8. Pour dressing over warm potato mixture and toss to coat. -Allow the mixture to rest to improve the flavor
9. Serve at room temperature for best flavor.

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