Baked Potato Salad

Alexandra Guarnaschelli contributed this recipe to the Food Network. I think she's right that the flavors are very American. It's sweet and savory and the baked potato is a nice change from the boiled potato style salad. 

I used all the puree on the potatoes rather than reserving some on the side. I also left the skins on all the pieces and cut the potatoes into pieces before baking. I think either way will work fine. If you cut the potatoes into pieces make sure that they don't overcook. 

Ingredients

2 pounds small Yukon gold 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 doesn’t 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.