Ina Garten Provencal Potato Salad

Ina Garten’s Provençal Potato Salad is a flavorful twist on classic potato salad, infused with the bright, savory flavors of southern France. Instead of a creamy dressing, this salad features tender potatoes tossed in a Dijon and white wine vinaigrette with olives, capers, fresh herbs, and occasionally crisp vegetables like red onion or fennel.

It’s light, colorful, and ideal for entertaining, picnics, or as a refined side to grilled meats or seafood.

What Is Ina Garten Provençal Potato Salad?

This salad celebrates Mediterranean ingredients like olive oil, Dijon mustard, capers, and herbs. It uses warm, boiled potatoes that absorb a vinaigrette made with mustard and vinegar, then gets tossed with briny elements like olives and capers, fresh herbs like parsley and basil, and occasionally crunchy veggies for texture.

Other Ina Garten Recipes

• Ina Garten Blueberry Lemon Cream Cake
• Ina Garten Caprese Salad
• Ina Garten Seafood Salad
• Ina Garten Black Bean Salad

Reasons to Try Ina Garten Provençal Potato Salad

• No mayonnaise – Lighter and more vibrant than classic versions
• Full of flavor – Herbs, capers, and olives bring a bold taste
• Served warm or room temp – Ideal for buffets or outdoor dining
• Naturally gluten-free and vegetarian
• Elegant and rustic – Perfect for French-inspired menus
• Great make-ahead side dish – Flavors improve as it rests

Ingredients Needed to Make Ina Garten’s Provençal Potato Salad

• 3 pounds small white or Yukon Gold potatoes
• 1 tablespoon kosher salt (for boiling water)
• 1 small red onion, thinly sliced
• ⅓ cup pitted Kalamata or Niçoise olives, halved
• 2 tablespoons capers, rinsed and drained
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• Optional: ½ bulb fennel, thinly sliced

For the vinaigrette:

• ¼ cup white wine vinegar
• 1 tablespoon Dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup good olive oil

Instructions to Prepare Ina Garten Provençal Potato Salad

Step 1: Cook the potatoes

Place whole potatoes in a large pot of salted water. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until just fork-tender. Drain and cool slightly.

Step 2: Slice and season

While still warm, cut the potatoes into halves or quarters, depending on size. Transfer to a large bowl.

Step 3: Make the vinaigrette

In a small bowl, whisk together white wine vinegar, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking until emulsified.

Step 4: Toss the salad

Pour the vinaigrette over the warm potatoes. Gently toss to coat evenly. Add the sliced red onion, olives, capers, and fennel (if using), and toss again.

Step 5: Add herbs and rest

Fold in the parsley and basil. Let the salad rest at room temperature for at least 30 minutes to allow the flavors to blend.

Step 6: Serve

Serve slightly warm or at room temperature. Drizzle with extra olive oil and garnish with fresh herbs, if desired.

What Goes Well With Ina Garten Provençal Potato Salad

• Grilled salmon or halibut – Clean, complementary flavors
• Herb-roasted chicken – Classic pairing
• Lamb chops or steak – Mediterranean twist
• Nicoise-style tuna or egg salad – French picnic match
• Quiche or tarts – Elegant brunch side
• Chilled white wine or rosé – Crisp and refreshing
• Ratatouille or roasted vegetables – For a vegetarian spread

Key Tips for Making Ina Garten Provençal Potato Salad

• Dress potatoes while warm – They absorb flavor best
• Use small waxy potatoes – They hold their shape
• Thin-slice vegetables for texture contrast – Like onions or fennel
• Use high-quality olive oil and mustard – For bold, clean flavor
• Don’t skip resting time – Essential for depth of flavor
• Chop herbs just before adding – For brightness
• Serve at room temperature – Best for flavor and texture

Creative Variations of Ina Garten Provençal Potato Salad

• Add cherry tomatoes or roasted red peppers – For color and sweetness
• Use shallots instead of red onion – Milder bite
• Swap capers for chopped cornichons – Tangy crunch
• Include a handful of arugula – Peppery greens add bite
• Add anchovy paste to the dressing – For umami depth
• Top with crumbled goat cheese or feta – Creamy contrast
• Use a grainy mustard – Adds texture and complexity

Storage Guidelines for Ina Garten Provençal Potato Salad

• Store in an airtight container in the fridge – Best within 3 days
• Let sit out for 15–20 minutes before serving leftovers – Enhances flavor
• Stir gently before serving – Redistribute vinaigrette and herbs
• Do not freeze – Texture and dressing will suffer

Reheating Tips for Ina Garten’s Provençal Potato Salad

• Best served at room temperature – No need to reheat
• If desired, warm slightly in a pan or microwave for 30 seconds – Just enough to take the chill off
• Add a drizzle of fresh olive oil to refresh – Helps revive flavor

Nutritional Value (per serving, approx.)

• Calories: 280
• Protein: 4g
• Carbohydrates: 28g
• Fat: 18g
• Fiber: 3g
• Sugar: 2g
• Sodium: 420mg

A light yet satisfying side dish filled with healthy fats and zesty herbs.

FAQs

What makes Ina Garten’s Provençal potato salad different from classic potato salad?

Unlike traditional versions that use mayonnaise, Ina’s Provençal potato salad uses a mustard and white wine vinaigrette, fresh herbs, olives, and capers for a lighter, Mediterranean flavor.

Should I peel the potatoes for Provençal potato salad?

No, there’s no need to peel small waxy potatoes like Yukon Golds. Their skins add texture and help the potatoes hold together.

Can I make Ina Garten’s Provençal potato salad ahead of time?

Yes, you can prepare the salad several hours ahead. The flavors improve as it sits, making it perfect for entertaining.

Is Provençal potato salad served warm or cold?

It’s best served slightly warm or at room temperature so the vinaigrette flavors are more pronounced and the texture remains ideal.

Wrapping Up

Ina Garten’s Provençal Potato Salad is a fresh, vibrant take on the classic that’s bursting with the flavors of southern France. With tender potatoes, a bright vinaigrette, and briny capers and olives, this salad is rustic yet refined—ideal for entertaining or enjoying alongside your favorite summer mains.

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