| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Cook: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds small Yukon gold potatoes
- 1 bunch parsley, about 1 inch of stems still attached, roughly chopped with scissors
- 1 bunch basil, about 1 inch of stems still attached, roughly chopped with scissors
- Kosher salt and freshly ground white pepper
- 1/3 cup extra-virgin olive oil
- Pinch of sugar
- 4 to 6 tablespoons red wine vinegar
- 2 shallots, sliced into 1/4-inch-thick rounds
- 2 tablespoons smooth Dijon mustard
- 1 tablespoon capers, plus 1 teaspoon brine from the jar
- 4 to 6 gherkins, finely chopped, plus 1 tablespoon brine from the jar
Instructions
- Preheat the oven to 350 degrees F. Arrange the potatoes in a single layer in a baking dish and put in the center of the oven. Bake until the potatoes are tender and can be pierced with the tip of a knife, about 50 minutes.
- Meanwhile, combine the parsley and basil in a food processor or blender. Season with salt and white pepper, add 2 tablespoons water and blend. With the motor running, pour the olive oil through the top in a slow, steady stream. Add the sugar and taste for seasoning. Pulse to combine and set aside. (This doesn’t need to be a smooth puree: It should be a little rustic and chunky.)
- In a large bowl, combine the vinegar, shallots, mustard, capers and brine, and the gherkins and brine. Add half of the parsley-basil puree and toss. Taste for seasoning.
- When the potatoes are done, remove them from the oven and let cool for a few minutes. Peel half of the potatoes (some skin adds a nice flavor to the salad). Cut any big potatoes into quarters and cut the rest in half. Put the potatoes in the bowl with the dressing; season lightly with salt and pepper and gently toss. Serve at room temperature with the remaining herb puree on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 255 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 867 mg |
Reviews
Made this last night for a group of women to go with pulled chicken sliders. It was great! Alex rocks!
The ONLY potaoto salad I have ever enjoyed making…I find most recipes uninspired to put together and virtually tasteless and unappealing to put in my mouth.
Good but there is nothing baked potato about it