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Baked Potato Salad (Alexandra Guarnaschelli) Recipe

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Baked Potato Salad (Alexandra Guarnaschelli)
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Ingredients
12
Count
Nutrition
484
Calories
Total time
80
Minutes
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Ingredients:

  • 2 lb small yukon gold (or, if available, blue potatoes or purple majesty) potatoes, washed and dried
  • 1 large bunch parsley , about 1-inch of stems still attached, thoroughly washed and roughly chopped with scissors
  • 1 bunch basil , about 1-inch of stems still attached, thoroughly washed and dried, roughly chopped with scissors
  • 2 tbsp water
  • pinch sugar
  • 4 to 6 tbsp red wine vinegar
  • 1 tbsp capers and 1 tsp caper
  • 4 to 6 gherkins , depending on size, quartered lengthwise and sliced into 1/4-inch pieces, plus 1 tbsp gherkin

Directions:

  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. Bake for about 50 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 484.26 Kcal (2027 kJ)
Calories from fat 269.1 Kcal
% Daily Value*
Total Fat 29.9g 46%
Sodium 181.74mg 8%
Potassium 1155.77mg 25%
Total Carbs 52.06g 17%
Sugars 8.14g 33%
Dietary Fiber 4.37g 17%
Protein 6.54g 13%
Vitamin C 46mg 77%
Iron 184.4mg 1025%
Calcium 60mg 6%
Amount Per 100 g
Calories 136.46 Kcal (571 kJ)
Calories from fat 75.83 Kcal
% Daily Value*
Total Fat 8.43g 46%
Sodium 51.21mg 8%
Potassium 325.69mg 25%
Total Carbs 14.67g 17%
Sugars 2.29g 33%
Dietary Fiber 1.23g 17%
Protein 1.84g 13%
Vitamin C 13mg 77%
Iron 52mg 1025%
Calcium 16.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.4
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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