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
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