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1
I really love baking the potatoes for this salad.
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2
It avoids using a waterlogged potato.
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3
I also love the flavor that the herbs stems give, so I leave some of them attached and part of the recipe.
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4
Most of all, this is a flavor that takes me back to a childhood picnic on the beach and feels American to me.
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5
Preheat the oven to 400 degrees F.
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Arrange the potatoes in a single layer on a baking sheet and put it in the center of the oven.
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7
Meanwhile, in a food processor or blender, combine the parsley and basil leaves.
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8
Season with salt and pepper, to taste.
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Add the water and blend.
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With the motor running, pour 5 tablespoons of the olive oil through the top of the food processor in a slow, steady stream.
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11
This doesn't need to be a smooth puree.
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12
It should be a little rustic and chunky.
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Taste for seasoning and set aside.
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14
In a bowl large enough to hold the potatoes, whisk together the red wine vinegar, shallots, mustard, capers, caper liquid, gherkins and gherkin liquid.
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15
Whisk in the remaining olive oil.
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16
Taste for seasoning.
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17
When the potatoes are tender and yielding when pierced with the tip of a knife, remove them from the oven.
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18
Allow them to cool for a few minutes and peel half of them.
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19
Some potato skin is a nice flavor in the salad.
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20
Put the potatoes in the bowl with the dressing and lightly crush them with the tines of a fork.
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Season lightly with salt and pepper, to taste, and toss them in the dressing.
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22
Drizzle with the parsley/basil puree and stir to blend.
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23
Keep warm, at room temperature, until serving.
