Baked Potato Salad

Name: Baked Potato Salad
Prep time: 20 min
Cook time: 50 min
Yield: 4
Ingredients: 2 pounds small Yukon gold potatoes; 1 bunch parsley, about 1 inch of stems still attached, roughly chopped with scissors; 1 bunch basil, about 1 inch of stems still attached, roughly chopped with scissors; Kosher salt and freshly ground white pepper; 1/3 cup extra-virgin olive oil; Pinch of sugar; 4 to 6 tablespoons red wine vinegar; 2 shallots, sliced into 1/4-inch-thick rounds; 2 tablespoons smooth dijon mustard; 1 tablespoon capers, plus 1 teaspoon brine from the jar; 4 to 6 gherkins, finely chopped, plus 1 tablespoon brine from the jar

Baked Potato Salad was pinched from <a href="http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/baked-potato-salad-recipe4.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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2 pounds small Yukon gold potatoes

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1 bunch parsley, about 1 inch of stems still attached, roughly chopped with scissors

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1 bunch basil, about 1 inch of stems still attached, roughly chopped with scissors

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Kosher salt and freshly ground white pepper

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1/3 cup extra-virgin olive oil

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Pinch of sugar

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4 to 6 tablespoons red wine vinegar

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2 shallots, sliced into 1/4-inch-thick rounds

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2 tablespoons smooth dijon mustard

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1 tablespoon capers, plus 1 teaspoon brine from the jar

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4 to 6 gherkins, finely chopped, plus 1 tablespoon brine from the jar

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