James Peterson

Provençal Tapenade Salad

Salade Provençale

Preparation info
  • Makes

    8

    First-Course Servings
    • Difficulty

      Easy

Appears in
Glorious French Food
Glorious French Food

By James Peterson

Published 2002

  • About

This simple salad, from Austin de Croze’s classic Les Plats Régionaux de France, published in the 1920s, is an example of how tapenade can be used as a salad sauce.

Ingredients

  • 8 medium-size new potatoes (about 2 pounds total)
  • ½ cup [125 ml

Method

Put the potatoes in a pot with enough water to cover and bring to a gentle simmer over medium heat. When the potatoes are cooked through, so that they offer only slight résistance when you poke them with a paring knife, drain them and, while they’re still hot, pull away the peels in strips with a paring knife while holding the potato in a towel. Cut the potatoes in half lengthwise and gently to