Recipe courtesy of Alex Guarnaschelli

Baked Potato Salad

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Cook: 50 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.)
  3. 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.
  4. 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.
21m Easy 98%
CLASS
Sam Jones

Baked Beans

12m Easy 89%
CLASS
7m Easy 97%
CLASS
23m Easy 98%
CLASS
Larisa Alvarez

Classic Potato Salad

18m Easy 95%
CLASS
15m Easy 98%
CLASS
18m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now