Creamy Roasted Potato Salad With Herbs De Provence And Shallots Recipes

HERBES DE PROVENCE ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes, sliced onion, olive oil, herbes and salt to a rimmed baking sheet. Toss well to coat evenly. If cut, arrange the potatoes so they are cut-side down on the baking sheet. Place in the lower third of the oven and bake until golden brown and the potatoes are tender, 25 to 35 minutes. Serve warm.

PROVENCAL POTATO SALAD

Steps:

• 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.
• 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.
• 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.

PROVENCE STYLE ROASTED POTATO SALAD

Steps:

• Toss potatoes in oil with herbs and salt and pepper to taste.
• Arrange potatoes, cut side down, in a single layer on a cookie sheet.
• Place pan on lowest rack of cold oven then heat oven to 450°F.
• Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes.
• Place potatoes in a large bowl and add olives, onion and parsley.
• Whisk vinegar, mayonnaise, garlic, a big pinch of salt and a couple of grinds of pepper in a 1-cup glass measuring cup.
• Gradually whisk in oil, first in droplets, then in a slow, steady stream.
• Pour dressing over warm potato mixture and toss to coat.
• Serve at room temperature for best flavor.

FRENCH POTATO SALAD WITH HERBES DE PROVENCE

Steps:

• In a large pot use about 6 cups of cold water, the potatoes and all the salt to bring to a boil and reduce heat to medium.
• Place the garlic clove on a skewer and lower into the boiling water for 45 seconds to blanch. Remove it and run under cold water to stop the cooking. Set aside.
• Keep the potatos cooking for about 5 minutes until tender. Drain and reserve 1/4 cup of the potato water.
• Arrange the hot potatoes on a large cookie sheet and spread them out a little. Sprinkle the green onions over the top.
• Press the garlic through a press and wisk it into the oil, vinegar, cooking water, herbs, mustard and black pepper. Stir till well combined.
• Pour the dressing over the potatoes and let it sit for 10 minutes.
• Mix gently to combine, transfer to a bowl and serve immediately.