Baked potato salad
Indulge in the flavorful combination of roasted potatoes, tangy mayo dressing, and fresh herbs in this delectable baked potato salad recipe. Perfect for any meal!
Ingredients:
- 910g small Yukon gold potatoes (or, if available, blue potatoes or purple majesty) washed and dried
- 1 large bunch parsley, about 1-inch of stems still attached, thoroughly washed and roughly chopped
- 1 small bunch basil, about 1-inch of stems still attached, thoroughly washed and dried
- Kosher salt and freshly ground white pepper
- 2 tablespoons water
- 8 tablespoons extra-virgin olive oil
- 6 tablespoons red wine vinegar
- 2 shallots, peeled and sliced into thin rounds
- 2 tablespoons smooth Dijon mustard
- 1 tablespoon chopped capers and 1 teaspoon caper liquid
- 6 gherkins, quartered lengthwise and sliced into 1/4-inch pieces, plus 1 tablespoon gherkin liquid
Instructions:
- Preheat the oven to 200 °C.
- Place the potatoes in a single layer on a baking sheet and transfer it to the middle rack of the oven. Meanwhile, combine parsley and basil leaves in a food processor or blender. Season with salt and pepper to your preference. Pour in water and blend. While the processor is running, slowly pour 5 tablespoons of olive oil through the top. The mixture doesn't have to be completely smooth. It should have a slightly chunky texture. Taste to adjust the seasoning and set it aside.
- In a large bowl, whisk together red wine vinegar, shallots, mustard, capers, caper liquid, gherkins, gherkin liquid, and the remaining olive oil. Adjust seasoning to taste. Once the potatoes become tender and can be pierced easily with a knife, remove them from the oven. Let them cool for a few minutes and peel half of them. Leaving some potato skin on adds a nice flavor to the salad.
- Add the cooked potatoes to the bowl with the dressing and gently crush them with a fork. Season with salt and pepper to taste, and coat them in the dressing. Pour the parsley/basil mixture over the potatoes and mix well. Keep the salad warm at room temperature until ready to serve.
Summary:
- Calories: 1861 kcal
- Fat: 112 g
- Protein: 28 g
- Carbs: 197 g
- Potassium: 4967 mg
- Magnesium: 335 mg