Baked potato salad

Indulge in the flavors of crispy bacon, creamy mayo, and zesty mustard dressing with this delightful baked potato salad recipe. Perfect for your next meal!

Ingredients:

• 910g small Yukon gold potatoes
• 1 bunch parsley, about 1 inch of stems still attached, roughly chopped with scissors
• 1 bunch basil, about 1 inch of stems still attached, roughly chopped with scissors
• Kosher salt and freshly ground white pepper
• 1/3 cup extra-virgin olive oil
• Pinch of sugar
• 4 to 6 tablespoons red wine vinegar
• 2 shallots, sliced into 1/4-inch-thick rounds
• 2 tablespoons smooth Dijon mustard
• 1 tablespoon capers, plus 1 teaspoon brine from the jar
• 4 to 6 gherkins, finely chopped, plus 1 tablespoon brine from the jar

Instructions:

1. Preheat the oven to 180 °C. Place the potatoes in a baking dish in a single layer and position it in the center of the oven. Cook until the potatoes are soft and can be easily pierced with a knife, which should take around 50 minutes.
2. Meanwhile, mix the parsley and basil in a food processor or blender. Season with salt and white pepper, then add 2 tablespoons of water and blend. While the processor is running, slowly pour the olive oil in. Incorporate the sugar and adjust the seasoning as needed. Pulse until everything is mixed, aiming for a slightly chunky texture rather than a completely smooth puree.
3. In a large bowl, mix together the vinegar, shallots, mustard, capers, brine, gherkins, and brine. Add half of the parsley-basil mixture and mix well. Adjust the seasoning to taste.
4. Once the potatoes are cooked, take them out of the oven and let them cool for a few minutes. Peel half of the potatoes (leaving some skin for flavor). Cut the larger potatoes into quarters and the smaller ones in half. Add the potatoes to the bowl with the dressing, lightly season with salt and pepper, and gently combine. Serve the salad at room temperature with the remaining herb mixture on the side.

Summary:

• Calories: 1530 kcal
• Fat: 76 g
• Protein: 28 g
• Carbs: 195 g
• Potassium: 4897 mg
• Magnesium: 332 mg