I really love baking the potatoes for this salad. It avoids using a waterlogged potato. I also love the flavor that the herbs' stems give, so I leave some of them attached. Most of all, this is a flavor that takes me back to a childhood picnic on the beach and feels American to me.
Recipe courtesy of Alex Guarnaschelli
Print
Total:
1 hr 20 min
Prep:
30 min
Cook:
50 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
30 min
Cook:
50 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 pounds small Yukon gold (or, if available, blue potatoes or Purple Majesty) potatoes, washed and dried
  • 1 large bunch parsley, about 1-inch of stems still attached, thoroughly washed and roughly chopped with scissors 
  • 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
  • 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
  • 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 
  • 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

Directions

Watch how to make this recipe.

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 doesnt 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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Potato Salad

Recipe courtesy of Patti LaBelle

Black Bean Salad with Mango, Cilantro and Lime

Recipe courtesy of Kelsey Nixon

Artichoke Pasta Salad

Recipe courtesy of Alton Brown

Ginger and Coriander Corn Salad

Recipe courtesy of Siba Mtongana

Charred Corn Salad with Basil Vinaigrette

Recipe courtesy of Kelsey Nixon

Garden Pasta Salad

Recipe courtesy of Christine Sinko

Tarragon Potato Salad

Recipe courtesy of Laura Calder

Charred Corn Salad with Creamy Tomatillo Dressing

Recipe courtesy of Kelsey Nixon

Potato and Pickle Salad

Recipe courtesy of Tiffani Thiessen

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Donut Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Bakers Vs. Fakers

8pm | 7c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here