1 tablespoon capers and 1 teaspoon caper liquid chopped
2 tablespoons smooth dijon mustard
6 pickled cucumbers / gherkins sliced into 1/4-inch pieces, plus 1 tablespoon gherkin liquid quartered
6 servings kosher salt and pepper white freshly ground
8 tablespoons olive oil extra-virgin
1 large bunch parsley washed and roughly chopped
6 tablespoons red wine vinegar
2 shallots peeled sliced into thin rounds
2 tablespoons water
2 pounds yukon gold potatoes blue washed and dried (or, if available, potatoes or purple majesty)
Equipment
food processor
bowl
baking sheet
oven
knife
whisk
blender
Directions
Preheat the oven to 400 degrees F.
Arrange the potatoes in a single layer on a baking sheet and put it in the center of the oven. Meanwhile, in a food processor or blender, combine the parsley and basil leaves. Season with salt and pepper, to taste.
Add the water and blend. With the motor running, pour 5 tablespoons of the olive oil through the top of the food processor in a slow, steady stream. This doesn't need to be a smooth puree. It should be a little rustic and chunky. Taste for seasoning and set aside.
In a bowl large enough to hold the potatoes, whisk together the red wine vinegar, shallots, mustard, capers, caper liquid, gherkins and gherkin liquid.
Whisk in the remaining olive oil. Taste for seasoning. When the potatoes are tender and yielding when pierced with the tip of a knife, remove them from the oven. Allow them to cool for a few minutes and peel half of them. Some potato skin is a nice flavor in the salad.
Put the potatoes in the bowl with the dressing and lightly crush them with the tines of a fork. Season lightly with salt and pepper, to taste, and toss them in the dressing.
Drizzle with the parsley/basil puree and stir to blend. Keep warm, at room temperature, until serving.
