Place the potatoes in a large pot and cover with cold water. Bring to a boil and add 2 tablespoons (30ml) kosher salt. Reduce to simmer and continue to cook until the potatoes are fork tender but still slightly firm, about 8-10 minutes depending on the size of the potatoes. Do not overcook.
While the potatoes are cooking, prepare the vinaigrette. In a small mason jar, add the vinegar, olive oil, lemon juice, mustard, anchovies, shallot, herbs de Provence and sea salt. Secure the lid tightly on the jar and shake it until the dressing is fully emulsified.
Drain the cooked potatoes and drizzle them while still warm with the vinaigrette. This step helps to infuse the flavor of the dressing into the potatoes Toss gently. Add in the garlic, parsley, capers and olives and toss gently. Season with sea salt and freshly ground pepper to taste.
Chill for at least 2 hours to allow the flavors to develop. This salad should be served at room temperature which makes it ideal for picnicking or backyard entertaining.
Place the potatoes in a large pot and cover with cold water. Bring to a boil and add 2 tablespoons (30ml) kosher salt. Reduce to simmer and continue to cook until the potatoes are fork tender but still slightly firm, about 8-10 minutes depending on the size of the potatoes. Do not overcook.
While the potatoes are cooking, prepare the vinaigrette. In a small mason jar, add the vinegar, olive oil, lemon juice, mustard, anchovies, shallot, herbs de Provence and sea salt. Secure the lid tightly on the jar and shake it until the dressing is fully emulsified.
Drain the cooked potatoes and drizzle them while still warm with the vinaigrette. This step helps to infuse the flavor of the dressing into the potatoes Toss gently. Add in the garlic, parsley, capers and olives and toss gently. Season with sea salt and freshly ground pepper to taste.
Chill for at least 2 hours to allow the flavors to develop. This salad should be served at room temperature which makes it ideal for picnicking or backyard entertaining.
