Salade de pommes de terre à la provençale

Name: Salade de pommes de terre à la provençale (Provençal anchovy and potato salad)
Cuisine: French
Ingredients: salt; 450 g/1 lb tiny new potatoes, scrubbed; 1 small green pepper, seeded, cored and sliced; 3 tomatoes, peeled, seeded and quartered; 8 tablespoons dry white wine; ground black pepper; 2 shallots, finely chopped; 1 teaspoon chopped chives; 75 g/3 oz black olives, stoned; 2 tablespoons wine vinegar; 2 cloves garlic, finely chopped; 50 g/2 oz can anchovy fillets, drained

Provençal anchovy and potato salad

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

450 g/1 lb tiny new potatoes, scrubbed
salt
8 tablespo

Europe
France
Provence
Fish course
Gluten-free
Pescatarian

Method

In a saucepan of boiling salted water cook the new potatoes in their skins for 10 minutes or until tender but still firm. Drain quickly; holding each one in a cloth, peel and place them in a bowl.

In a clean saucepan bring the wine to the boil and pour over the potatoes. Season generously with salt and freshly ground black pepper to taste and leave to cool, tossing occasionally.