Baked Potato Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 309
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 33
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 870
- Total: 1 hr 20 min
- Prep: 30 min
- Cook: 50 min
Ingredients
2 pounds small Yukon gold (or, if available, blue potatoes or Purple Majesty) potatoes, washed and dried
1 large bunch parsley, about 1-inch of stems still attached, thoroughly washed and roughly chopped with scissors
1 bunch basil, about 1-inch of stems still attached, thoroughly washed and dried, roughly chopped with scissors
Kosher salt and freshly ground white pepper
2 tablespoons water
1/2 cup extra-virgin olive oil
Pinch sugar
4 to 6 tablespoons red wine vinegar
2 shallots, peeled and sliced into thin rounds
2 tablespoons smooth Dijon mustard
1 tablespoon capers and 1 teaspoon caper liquid
4 to 6 gherkins, depending on size, quartered lengthwise and sliced into 1/4-inch pieces, plus 1 tablespoon gherkin liquid
Directions
- Preheat the oven to 350 degrees F. Arrange the potatoes in a single layer in a baking dish and put it in the center of the oven. Bake for about 50 minutes.
- Meanwhile, in a food processor (or blender), combine the parsley and basil leaves. Season with salt and white pepper, to taste. Add the water and blend. With the motor running, pour 1/2 cup of the olive oil through the top in a slow, steady stream. This doesnt need to be a smooth puree. It should be a little rustic and chunky. Taste for seasoning and add pinch of sugar. Pulse to combine and set aside.
- In a serving bowl large enough to hold the potatoes, stir together the red wine vinegar, shallots, mustard, capers and liquid, and gherkins and liquid. Add 1/4 cup of the herb oil and toss. Taste for seasoning. Stir in half of the parsley/basil puree. When the potatoes are tender and yielding when pierced with the tip of a knife, after about 50 minutes, remove them from the oven. Allow them to cool for a few minutes. Peel half of them. Some potato skin is a nice flavor in the salad. Cut any big potatoes in quarters, the rest in half.
- Put the potatoes in the bowl with the dressing. Season lightly with salt and pepper, to taste, and toss them in the dressing. Serve the remaining parsley/basil puree on the side. Keep at room temperature until serving.