Meatless Day Challenge – Provencal Potato Salad

I love salads and most of all potato salads.   Salads are so easy and versatile because you can make it your own quite easily.  You can add or subtract any ingredient you feel like.  What I really love about this potato salad is the fresh dressing.  It’s a wonderful, light version perfect for a warm evening.
Even though this salad is light, it has substance to stand as a meal on it’s own. My English Hubby is somewhat VERY fond of potatoes and loves any meal that features it.  If you wanted you can also add shredded pieces of roast chicken or tuna.  However, I’ve kept it vegetarian for my challenge.
500g potatoes
2 tbl good white wine
2 tbl chicken stock
250g green beans, blanched for 5 minutes
1/2 cup capers, drained
1 cup cherry tomatoes, halved
1/2 red onion, diced
6 hard boiled eggs, peeled and quartered
Dressing :
3 tbl white wine vinegar
1/2 tsp dijon mustard
2 tsp salt
3/4 black pepper
10 tbl good olive oil
1/4 cup finely chopped spring onions
2 tbl minced fresh dill
2 tbl minced parsley
2 tbl chopping basil leaves
  1. Boil the potatoes and cook for 20 to 30 minutes. Drain in a colander and cover with a tea towel to allow them to steam for 10 more minutes
  2. Quater the potatoes and place in a bowl.  Toss gently with the wine and stock.  Allow the liquids to soak into the warm potatoes.
  3. Combine the vinegar, mustard, salt and pepper and slowly whisk in the olive oil to make an emulsion.  Add to the potatoes
  4. Add the herbs
  5. Add the rest of the ingredients
  6. Serve at room temperature

Meatless Day Challenge
Other members of the Meatless Day Challenge :

Penny : Jeroxie – Addictive & Consuming
Divina : Sense and Serendipity

Bon Appetite,

Cherrie

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