Baked Potato Salad

Name: Baked Potato Salad
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 1 small bunch basil, about 1-inch of stems still attached, thoroughly washed and dried; 1 Tbsp chopped capers and 1 teaspoon caper liquid; 2 Tbsps smooth Dijon mustard; 6 gherkins, quartered lengthwise and sliced into 1/4-inch pieces, plus 1 tablespoon gherkin liquid; 6 servings Kosher salt and freshly ground white pepper; 8 Tbsps extra-virgin olive oil; 1 large bunch parsley, about 1-inch of stems still attached, thoroughly washed and roughly chopped; 6 Tbsps red wine vinegar; 2 shallots, peeled and sliced into thin rounds; 2 Tbsps water; 907 grams Yukon gold potatoes (or, if available, blue potatoes or purple majesty) washed and dried

Baked Potato Salad is a gluten free, dairy free, and whole 30 side dish. This recipe makes 6 servings with 266 calories, 4g of protein, and 19g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. Head to the store and pick up kosher salt and pepper, olive oil, wine vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Arrange the potatoes in a single layer on a baking sheet and put it in the center of the oven. Meanwhile, in a food processor or blender, combine the parsley and basil leaves. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Fresh Basil

Potato

Parsley

Equipment you will use

Food Processor

Baking Sheet

Blender

Oven

Add the water and blend. With the motor running, pour 5 tablespoons of the olive oil through the top of the food processor 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 set aside.

Ingredients you will need

Olive Oil

Seasoning

Water

Equipment you will use

Food Processor

In a bowl large enough to hold the potatoes, whisk together the red wine vinegar, shallots, mustard, capers, caper liquid, gherkins and gherkin liquid.

Ingredients you will need

Red Wine Vinegar

Gherkins

Potato

Shallot

Mustard

Capers

Equipment you will use

Whisk

Bowl

Whisk in the remaining olive oil. Taste for seasoning. When the potatoes are tender and yielding when pierced with the tip of a knife, remove them from the oven. Allow them to cool for a few minutes and peel half of them. Some potato skin is a nice flavor in the salad.

Ingredients you will need

Olive Oil

Seasoning

Potato

Equipment you will use

Knife

Whisk

Oven

Put the potatoes in the bowl with the dressing and lightly crush them with the tines of a fork. Season lightly with salt and pepper, to taste, and toss them in the dressing.

Ingredients you will need

Salt And Pepper

Potato

Equipment you will use

Bowl

Drizzle with the parsley/basil puree and stir to blend. Keep warm, at room temperature, until serving.

Ingredients you will need

Parsley

Basil