Directions:
- 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. Bake until the potatoes are tender and can be pierced with the tip of a knife, about 50 minutes.
- Meanwhile, combine the parsley and basil in a food processor or blender. Season with salt and white pepper, add 2 tablespoons water and blend. With the motor running, pour the olive oil through the top in a slow, steady stream. Add the sugar and taste for seasoning. Pulse to combine and set aside. (This doesn't need to be a smooth puree: It should be a little rustic and chunky.)
- In a large bowl, combine the vinegar, shallots, mustard, capers and brine, and the gherkins and brine. Add half of the parsley-basil puree and toss. Taste for seasoning.
- When the potatoes are done, remove them from the oven and let cool for a few minutes. Peel half of the potatoes (some skin adds a nice flavor to the salad). Cut any big potatoes into quarters and cut the rest in half. Put the potatoes in the bowl with the dressing; season lightly with salt and pepper and gently toss. Serve at room temperature with the remaining herb puree on the side.
- Photograph by Anna Williams
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.37 Kcal (1655 kJ) | ||
| Calories from fat | 178.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.84g | 31% | |
|---|---|---|---|
| Sodium | 181.39mg | 8% | |
| Potassium | 1155.67mg | 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 | 59.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 117.18 Kcal (491 kJ) | ||
| Calories from fat | 52.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.88g | 31% | |
|---|---|---|---|
| Sodium | 53.76mg | 8% | |
| Potassium | 342.51mg | 25% | |
| Total Carbs | 15.43g | 17% | |
| Sugars | 2.41g | 33% | |
| Dietary Fiber | 1.29g | 17% | |
| Protein | 1.94g | 13% | |
| Vitamin C | 13.6mg | 77% | |
| Iron | 54.7mg | 1025% | |
| Calcium | 17.5mg | 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.
Try this similar recipes
-
Grilled Tuna Salade Niçoise
Red-wine vinegar, Minced shallot, Dijon mustard and 15 more.. -
Roasted Potato Salad with Creamy Dijon Vinaigrette
Yukon gold potatoes, cut into wedges and 9 more.. -
Sauteed Mushrooms on Red Wine Vinaigrette Spinach Salad
Extra virgin olive oil, Red wine vinegar, Minced shallots and 8 more.. -
The Eating Well Cobb Salad
White-wine vinegar, Minced shallot, Dijon mustard and 11 more.. -
Crab, Apple and Watercress Salad with Walnut Vinaigrette
White wine vinegar, Shallot, minced, Dijon mustard and 8 more.. -
Tuna Tartare
Extra virgin olive oil and 10 more.. -
Shallot Vinaigrette
Red wine vinegar, Shallot, finely chopped, Dijon mustard and 3 more.. -
The Eatingwell Cobb Salad
White wine vinegar, Shallots, finely minced, Dijon mustard and 11 more.. -
French Vinaigrette
Kosher salt (or sea salt), Red wine vinegar and 3 more..
Also Try
-
-
-
-
-
-
Baked Potato Salad ( Done My Way )
Leftover baked potatoes, peeled and cut into bite size pi... and 7 more.. -
Kittencal's Baked Potato Salad Casserole (Or Cold Potato Salad)
Potatoes, cooked and cubed (about 9-10 medium potatoes) and 11 more.. -
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
