Provencal Potato Salad

This Provencal Potato Salad recipe builds on a classic French potato salad by adding the rich flavors of ingredients from the Provence region of France.  The salad had an unexpectedly fresh and clean taste; a pleasant sour undertone that went surprisingly well with the eggs and potatoes.The haricots verts, red and white potatoes, cherry tomatoes, capers, and eggs all complemented each other well.  The homemade vinaigrette, which included Dijon mustard, olive oil, scallions, balsamic vinegar, and seasonings provided a rich tanginess that brought the entire dish together as a cohesive blend of subtle flavors and textures.

Yield:

Serves 8-12

Ingredients

1. For the potato salad:
2. ==================
3. 1 pound small white boiling potatoes
4. 1 pound small red boiling potatoes
5. 2 tablespoons good dry white wine
6. 2 tablespoons chicken stock
7. 3 tablespoons Champagne vinegar
8. 1/2 teaspoon Dijon mustard
9. 2 teaspoons kosher salt
10. 3/4 teaspoon freshly ground black pepper
11. 10 tablespoons good olive oil
12. 1/4 cup minced scallions (white and green parts)
13. 2 tablespoons minced fresh dill
14. 2 tablespoons minced flat-leaf parsley
15. 2 tablespoons julienned fresh basil leaves
16. .
17. 1/2 pound haricots verts, stems removed
18. 1 6-ounce can Italian tuna, drained and flaked (omitted)
19. 1/2 cup capers, drained
20. 1 cup halved cherry tomatoes
21. 1/2 cup small-diced red onion
22. 1/2 cup black olives, pitted (omitted)
23. 6 hard-cooked eggs, peeled and quartered, optional
24. 6 anchovy fillets, optional (omitted)

Directions

1. 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. 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.
2. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper 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.
3. Meanwhile, in a pot of boiling salted water, blanch haricots verts for 3 to 5 minutes, until barely tender. Drain and immerse into ice water for 5 minutes. Drain again.
4. In a large bowl, combine the haricots verts with the potato salad, tuna, capers, tomatoes, onions, olives, eggs, and anchovy fillets. Serve at room temperature.

Notes