Baked Potato Salad

Reprinted from Old-School Comfort Food by Alex Guarnaschelli. Copyright © 2013. Published by Clarkson Potter.

Baked Potato Salad

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    2 pounds Idaho potatoes, scrubbed 1 shallot, sliced into thin rounds
    Kosher salt and white pepper 1 tablespoon Dijon mustard
    1 bunch flat-leaf parsley, with about 1 inch of stems still attached, roughly chopped 2 teaspoons chopped capers
    1 bunch basil, with about 1 inch of stems still attached, roughly chopped 1 teaspoon caper brine
    8 1/3 tablespoons extra-virgin olive oil, divided 4 cornichons, quartered lengthwise and sliced into 1/3-inch pieces
    2 tablespoons red wine vinegar 1 teaspoon cornichon brine


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    • 1

      Preheat the oven to 400ºF.  

    • 2

      Bake the potatoes: Arrange the potatoes in a single layer on a baking sheet. Bake until the potatoes are tender and yielding when pierced in the thickest part with the tip of a knife, about 1 hour. Remove from the oven and allow to cool for a few minutes.  

    • 3

      Make the pesto: Meanwhile, in a food processor or blender, combine the parsley and basil. Season with salt and pepper, add 2 tablespoons water, and blend. With the machine running, pour the olive oil (3 tablespoons) through the top of the food processor in a slow, steady stream. The texture should be a little rustic and chunky. Taste for seasoning.  

    • 4

      Make the dressing: In a bowl large enough to hold the potatoes, whisk together the vinegar, shallots, mustard, capers and brine, and gherkins and brine with 1 tablespoon water. Whisk in the olive oil (1/3 cup). Taste for seasoning.  

    • 5

      Finish the salad: Once the potatoes are cool enough to handle, peel half of them. (Some potato skin is a nice flavor in the salad.) Put the potatoes in the large bowl with the dressing and lightly crush them with the tines of a fork. Season lightly with salt and pepper and toss them in the dressing. Drizzle with the pesto and stir to blend. Serve warm or at room temperature.

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