The recipe for a warm salad with baked potatoes and herbal mashed potatoes. The salad is served with dressing of vinegar, onions, capers and gherkins with mashed parsley and basil. Share with друзьями: 
Photo of the dish: Анна УильямсTime: 1 hour. 10 min. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. small yellow potato yukon
- 2 shallots, cut into rings 0.5 cm thick.
- 1 tbsp. l capers, and another 1 tsp. can brine
- 4-6 gherkins, finely chopped, and another 1 tbsp. l pickle from cans
- 1 bunch of parsley, coarsely chopped with scissors along with stems 2.5 cm in size.
- 1 bunch of basil, coarsely chopped with scissors along with stems 2.5 cm in size.
- Coarse salt and freshly ground white pepper
- 1/3 Art. extra virgin olive oil
- Pinch of sugar
- 4-6 Art. l red wine vinegar
- 2 tbsp. l spicy Dijon mustard
Recipes with similar ingredients: yellow potatoes, shallots, capers, pickled cucumber, parsley, basil, wine vinegar, Dijon mustard
Recipe preparation:
- Preheat the oven to 175 degrees. Put the potatoes on baking sheet in one layer and put in the oven to a medium level. Bake for 50 minutes until cooked (it should pierce freely with the tip of a knife).
- Meanwhile, mix parsley and basil in a food processor or blender. Salt and season with white pepper, add 2 tbsp. l water and grind thoroughly. Without turning off the blender, pour in a thin a trickle of olive oil. Add sugar to taste. Again mix thoroughly. (Mashed potatoes shouldn’t work out completely homogeneous. It should be a little rough and lumpy).
- In a large bowl, combine wine vinegar, shallots, mustard, capers with brine, gherkins with brine. Add half the mashed potatoes from parsley and basil and mix. Taste it.
- When the potatoes are ready, remove them from the oven and lightly cool. Peel half the potatoes (a little peel will give the salad a pleasant aroma). Large potatoes cut into 4 parts, the rest – in half. Put the potatoes in a bowl with dressing, lightly salt and pepper and mix gently. Serve lettuce warm, laying next to the remaining mashed herbs.
