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1
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.
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2
Bake until the potatoes are tender and can be pierced with the tip of a knife, about 50 minutes.
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3
Meanwhile, combine the parsley and basil in a food processor or blender.
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4
Season with salt and white pepper, add 2 tablespoons water and blend.
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5
With the motor running, pour the olive oil through the top in a slow, steady stream.
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6
Add the sugar and taste for seasoning.
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7
Pulse to combine and set aside.
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8
(This doesn't need to be a smooth puree: It should be a little rustic and chunky.)
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9
In a large bowl, combine the vinegar, shallots, mustard, capers and brine, and the gherkins and brine.
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10
Add half of the parsley-basil puree and toss.
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11
Taste for seasoning.
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12
When the potatoes are done, remove them from the oven and let cool for a few minutes.
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13
Peel half of the potatoes (some skin adds a nice flavor to the salad).
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14
Cut any big potatoes into quarters and cut the rest in half.
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15
Put the potatoes in the bowl with the dressing; season lightly with salt and pepper and gently toss.
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16
Serve at room temperature with the remaining herb puree on the side.
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17
Photograph by Anna Williams
