Baked Potato Salad

By Maverick19

Recipe courtesy of Alex Guarnaschelli

Ingredients

• Pesto:
• 2 lbs Idaho potatoes (about 3 large), scrubbed
• kosher salt and white pepper
• 1 small bunch (about 1/2 oz) flat-leaf parsley, with about 1 inch of stems still attached, roughly chopped
• 1 small bunch (about 1/2 oz) basil, with about 1 inch of stems still attached, roughly chopped
• kosher salt and white pepper
• 3 Tbsp extra virgin olive oil
• Dressing:
• 2 Tbsp red wine vinegar
• 1 shallot, sliced into thin rounds
• 1 Tbsp Dijon mustard
• 2 tsp chopped capers, plus 1 tsp of their brine
• 4 cornichons, quartered lengthwise and sliced into 1/4 inch pieces, plus 1 Tbsp of their brine
• 1/3 cup extra virgin olive oil

Preparation

Step 1

1. Preheat the oven to 400 degrees F
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 one 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 Tbsp water, and blend. With the machine running, pour the olive oil 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 coronations and brine with 1 Tbsp water. Whisk in the olive oil. 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.