French Potato Salad À La Provence

5 from 6 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people
Calories 263 kcal


for the dressing:

  • 3 Pc. Eggs
  • 5 Pc. Tomatoes
  • 1 Can Artichoke bottoms or hearts
  • 50 g Arugula
  • 7 Pc. Anchovy fillets in oil
  • 0,5 bunch Parsley
  • 1 Pc. Clove of garlic
  • 3 tbsp Olive oil
  • 5 tbsp White wine vinegar
  • 1 tsp Honey
  • 1 heaped tsp Dijon mustard or honey mustard
  • 4 tbsp Water or orange juice
  • Salt pepper
  • 1 tsp Herbs de Provence
  • 1 Msp Ratatouille seasoning to taste


  • Wash the potatoes thoroughly and cover them with water in a large saucepan, cook with the lid closed for about 20-25 minutes. Then drain, rinse briefly with cold water and peel while still warm. Let cool completely and then cut into thin slices.
  • Boil the eggs in gently simmering water for approx. 6 - 7 minutes until they are waxy. Halve the washed tomatoes, remove the pulp and cut into wedges. Halve or quarter the drained artichokes, depending on their size.
  • For the dressing, chop the peeled garlic very finely and mix well with the other dressing ingredients. Quite a lot of salt and pepper, as the salad swallows a lot of the seasoning.
  • Wash arugula and cut off the stems if necessary. Chop coarsely. Transfer to a large bowl. Add the potatoes, tomatoes and artichokes. Mix everything carefully with the dressing.
  • Peel the cooled eggs and cut into wedges or slices. Arrange decoratively on the salad with the torn anchovy fillets and some finely chopped parsley.


Serving: 100gCalories: 263kcalCarbohydrates: 4gProtein: 0.8gFat: 26.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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