Baked Potato Salad

Ingredients:

• 900 g small yellow Yukon potatoes
• 2 shallots, sliced ​​into 0.5cm thick rings.
• 1 tbsp capers, and another 1 tsp brine from the jar
• 4-6 gherkins, finely chopped, and another 1 tbsp. of brine from the jar
• 1 bunch parsley, coarsely chopped with scissors, including 2.5 cm stems.
• 1 bunch basil, coarsely chopped with scissors, including 2.5cm stems.
• Coarse salt and freshly ground white pepper
• 1/3 cup extra virgin olive oil
• A pinch of sugar
• 4-6 tablespoons red wine vinegar
• 2 tablespoons mild Dijon mustard

Preparation:

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Place the potatoes in a single layer on a baking sheet and place them in the oven on the middle rack. Bake for 50 minutes, or until tender (they should be easily pierced with the tip of a knife).
2. Meanwhile, mix the parsley and basil In a food processor or blender, season with salt and white pepper, add 2 tablespoons of water, and blend thoroughly. With the blender running, slowly pour in the olive oil.
   
   Add sugar to taste. Mix thoroughly again. (The puree shouldn't be completely smooth. It should be slightly coarse and lumpy.)
3. In a large bowl, mix together wine vinegar, shallots, mustard, capers With brine, pickles with brine. Add half of the parsley and basil puree and stir. Taste.
4. When the potatoes are done, remove them from the oven and let them cool slightly. Peel half the potatoes (a little peel will add a pleasant flavor to the salad). Cut the larger potatoes into quarters and the remaining potatoes in half.
   
   Place the potatoes in a bowl with the dressing, season lightly with salt and pepper, and toss gently. Serve the salad warm, garnished with the remaining herb puree.