Baked Potato Salad recipe for managing PCOS and pregnancy on Fertility Chef

Ingredients

• 2 pounds small Yukon gold (or, if available, blue potatoes or Purple Majesty) potatoes, washed and dried
• 1 large bunch parsley, about 1-inch of stems still attached, thoroughly washed and roughly chopped with scissors
• 1 bunch basil, about 1-inch of stems still attached, thoroughly washed and dried, roughly chopped with scissors
• Kosher salt and freshly ground white pepper
• 2 tablespoons water
• 1/2 cup extra-virgin olive oil
• Pinch sugar
• 4 to 6 tablespoons red wine vinegar
• 2 shallots, peeled and sliced into thin rounds
• 2 tablespoons smooth Dijon mustard
• 1 tablespoon capers and 1 teaspoon caper liquid
• 4 to 6 gherkins, depending on size, quartered lengthwise and sliced into 1/4-inch pieces, plus 1 tablespoon gherkin liquid