Baked Potato Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 255
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 32
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 867
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
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
Directions
- 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.