BAKED POTATO SALAD
I really love baking the potatoes for this salad. It avoids using a waterlogged potato. I also love the flavor that the herbs' stems give, so I leave some of them attached. Most of all, this is a flavor that takes me back to a childhood picnic on the beach and feels American to me.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- 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. Bake for about 50 minutes.
- Meanwhile, in a food processor (or blender), combine the parsley and basil leaves. Season with salt and white pepper, to taste. Add the water and blend. With the motor running, pour 1/2 cup of the olive oil through the top in a slow, steady stream. This doesnt need to be a smooth puree. It should be a little rustic and chunky. Taste for seasoning and add pinch of sugar. Pulse to combine and set aside.
- 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. Add 1/4 cup of the herb oil and toss. Taste for seasoning. Stir in half of the parsley/basil puree. When the potatoes are tender and yielding when pierced with the tip of a knife, after about 50 minutes, remove them from the oven. Allow them to cool for a few minutes. Peel half of them. Some potato skin is a nice flavor in the salad. Cut any big potatoes in quarters, the rest in half.
- Put the potatoes in the bowl with the dressing. Season lightly with salt and pepper, to taste, and toss them in the dressing. Serve the remaining parsley/basil puree on the side. Keep at room temperature until serving.
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Amisha Thing
[email protected]This is the best potato salad I've ever had. The dressing is so flavorful, and the potatoes are cooked to perfection.
Allah raka Raka
[email protected]I added some chopped bacon to this salad, and it was amazing!
Kirsty Mann
[email protected]This salad is a great way to use up leftover baked potatoes.
Md Ohidul islam Md Ohidul islam
[email protected]I love that this salad can be made ahead of time. It's perfect for busy weeknights.
fanele dlamini
[email protected]This is my go-to potato salad recipe. It's so simple to make, and it always turns out delicious.
RAM Sumit
[email protected]I made this salad for a potluck, and it was a huge hit! Everyone loved the creamy dressing and the tender potatoes.
Nneamaka Lilian Okoli
[email protected]This baked potato salad is the perfect side dish for any occasion! It's easy to make, and it's always a crowd-pleaser.