Baked Potato Salad

Total Time:
1 hr 20 min
30 min
50 min

4 to 6 servings

  • 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
  • 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.

I really love baking the potatoes for this salad. It avoids using a waterlogged potato. I also love the flavor that the herbs' stems give, so I leave some of them attached. Most of all, this is a flavor that takes me back to a childhood picnic on the beach and feels American to me.

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