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 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
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
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
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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