Baked Potato Salad

Name: Baked Potato Salad
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 1 bunch basil, about 1 inch of stems still attached, roughly chopped with scissors; 1 Tbsp capers, plus 1 teaspoon brine from the jar; 2 Tbsps smooth Dijon mustard; 4 to 6 gherkins, finely chopped, plus 1 tablespoon brine from the jar; 6 servings Kosher salt and freshly ground white pepper; 79 milliliters extra-virgin olive oil; 1 bunch parsley, about 1 inch of stems still attached, roughly chopped with scissors; 4 Tbsps red wine vinegar; 2 shallots, sliced into 1/4-inch-thick rounds; 1 pinch Pinch of sugar; 907 grams Yukon gold potatoes

You can never have too many side dish recipes, so give Baked Potato Salad a try. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains approximately 4g of protein, 12g of fat, and a total of 207 calories. It is perfect for The Fourth Of July. A mixture of parsley, olive oil, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

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.

Ingredients you will need

Potato

Equipment you will use

Baking Pan

Oven

Bake until the potatoes are tender and can be pierced with the tip of a knife, about 50 minutes.

Ingredients you will need

Potato

Equipment you will use

Oven

Knife

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.

Ingredients you will need

White Pepper

Olive Oil

Parsley

Basil

Water

Salt

Equipment you will use

Food Processor

Blender

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.)

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Seasoning

Sugar

In a large bowl, combine the vinegar, shallots, mustard, capers and brine, and the gherkins and brine.

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Gherkins

Shallot

Mustard

Vinegar

Capers

Brine

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Bowl

Add half of the parsley-basil puree and toss. Taste for seasoning.

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Seasoning

Parsley

Basil

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).

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Potato

Equipment you will use

Oven

Cut any big potatoes into quarters and cut the rest in half.

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Potato

Put the potatoes in the bowl with the dressing; season lightly with salt and pepper and gently toss.

Ingredients you will need

Salt And Pepper