Baked Potato Salad
From pleclare 13 years ago
- 60 to make
- Serves 6
Baking the potatoes avoids waterlogged potatoes. Love the flavor the herb stems give,I leave some attached. Delicious potato salad.
Ingredients
- 2 lbs small Yukon Gold (or if available,blue or Purple Majesty) potatoes,washed and dried shopping list
- 1 large bunch parsley,about 1" os stems still attached,thoroughly washed and rough chopped with scissors shopping list
- 1 bunch basil,about 1" stem still attached,washed and dried,roug chopped shopping list
- kosher salt and fresh ground white pepper shopping list
- 2 TB water shopping list
- 1/2 c extra virgin olive oil shopping list
- pinch of sugar shopping list
- 4 to 6 TB red wine vinegar shopping list
- 2 shallots,peeled,sliced in thin rounds shopping list
- 2 TB smooth Dijon mustard shopping list
- 1 TB capers and 1 tsp liquid shopping list
- 4 to 6 gherkins,depending on size,quartered lengthwise and sliced into 1/4" pieces,plus 1 TB liquid. shopping list
How to make it
- Preheat oven to 350' Arrange potatoes in single layer in baking dish and put in center of oven. Bake about 50 mins.
- Meanwhile in food processor(or blender) combine parsley and basil leaves. Season with salt and pepper,to taste. Add water and blend. With motor running,pour 1/2 c of the olive oil through the top in a slow,sready stream. Doesn't need to be smooth puree.. Should be a little rustic and chunky. Taste for seasoning and add pinch of sugar. Pulse to combine,set aside.
- In serving bowl large enough to hold potatoes,stir together vinegar,shallots,mustard,capers and liquid,and gherkins and liquid. Add 1/4 c of herb oil and toss. Taste for seasoning
- Stir in 1/2 parsley and basil puree. When potatoes are tender and yielding when pierced with tip of knife,after about 50 mins,remove from oven. Allow to cool a few mins. Peel half of them. Some potato skin add nice flavor to salad. Cut any big potatoes in quarters,the rest in half.
- Put potatoes in the bowl with 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 till serving.
The Rating
Reviewed by 1 people-
Love this! Thinking of making this tomorrow for our cook out. Except I don't have capers. Are they really necessary Pat? Not a big caper fan here. Can I sub something else?
kimmer
in Dunedin loved it
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Made this yesterday. Absolutely delish! Everyone enjoyed it. the bowl was licked clean!
kimmer
in Dunedin loved it
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