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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 it in the center of the oven.
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2
Bake for about 50 minutes.
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3
Meanwhile, in a food processor (or blender), combine the parsley and basil leaves.
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4
Season with salt and white pepper, to taste.
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5
Add the water and blend.
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6
With the motor running, pour 1/2 cup of the olive oil through the top in a slow, steady stream.
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7
This doesnt need to be a smooth puree.
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8
It should be a little rustic and chunky.
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9
Taste for seasoning and add pinch of sugar.
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10
Pulse to combine and set aside.
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11
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.
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12
Add 1/4 cup of the herb oil and toss.
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13
Taste for seasoning.
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14
Stir in half of the parsley/basil puree.
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15
When the potatoes are tender and yielding when pierced with the tip of a knife, after about 50 minutes, remove them from the oven.
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16
Allow them to cool for a few minutes.
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17
Peel half of them.
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18
Some potato skin is a nice flavor in the salad.
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19
Cut any big potatoes in quarters, the rest in half.
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20
Put the potatoes in the bowl with the dressing.
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21
Season lightly with salt and pepper, to taste, and toss them in the dressing.
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22
Serve the remaining parsley/basil puree on the side.
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23
Keep at room temperature until serving.
