Provençal Potato Salad

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This fantastic recipe comes to us courtesy of Sonoma's the girl & the fig restaurant.  The Provençal Potato Salad is light and fresh, with colorful bell peppers and tangy capers, making it a perfect side-dish to all kind of summer fare - from picnics to twilight dinners.  We hope you like it as much as we do!


1 pound small Yukon gold potatoes
1 pound small red potatoes
½ cup red onion, diced
½ cup red bell pepper, diced
½ cup yellow bell pepper, diced
½ cup green bell pepper, diced
1 ounce capers
2 Tbsp diced chives
2 Tbsp chopped parsley
1 Tbsp chopped thyme
2 Tbsp sherry vinegar
½ cup extra virgin olive oil
Salt and black pepper to taste

Place the potatoes in a large pot and cover with cold salted water.  Bring to a boil and cook until tender (about 15 to 20 minutes).  Strain the water through a colander and rinse the potatoes under cold water.

Cut the potatoes into quarters and place in a large bowl.  
Add the onions, peppers, capers, and herbs. Season lightly with salt and pepper to taste.

In a separate bowl, whisk together vinegar and olive oil.  Add to the potato mixture and let salad sit for 15 minutes for flavors to mellow.  Taste and season as needed.  Enjoy!

Serves 6

Recipe Courtesy of the girl & the fig, Sonoma

Feed by Round Pond

Written by Feed by Round Pond

The Feed by Round Pond is a collective voice of the staff that embodies the ethos of all we do--from making wine to making artisanal food products to just plain having fun--here at Round Pond.

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