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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
1 large bunch parsley,about 1 os stems still attached,thoroughly washed and rough chopped with scissors |
1 bunch basil,about 1 stem still attached,washed and dried,roug chopped |
kosher salt and fresh ground white pepper |
2 tb water |
1/2 c extra virgin olive oil |
pinch of sugar |
4 to 6 tb red wine vinegar |
2 shallots,peeled,sliced in thin rounds |
2 tb smooth dijon mustard |
1 tb capers and 1 tsp liquid |
4 to 6 gherkins,depending on size,quartered lengthwise and sliced into 1/4 pieces,plus 1 tb liquid. |
Directions:
1. Preheat oven to 350' Arrange potatoes in single layer in baking dish and put in center of oven. Bake about 50 mins.
2. 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.
3. 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
4. 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.
5. 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.
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