© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Canadian Living Test Kitchen
3 pounds red new potatoes
½ cup sun-dried tomatoes, oil-packed, slivered
3 tablespoons capers
½ cup balsamic vinegar, or white wine vinegar
¼ cup olive oil
2 tablespoons oil, from sun-dried tomato
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon pepper
2 tablespoons chopped fresh oregano, or basil
In pot of boiling salted water, cook potatoes for 20 minutes or until tender. Drain and let cool; cut in half if large. Place in bowl. Add tomatoes and capers.
Whisk together vinegar, olive oil, sun-dried tomato oil, mustard, salt and pepper; toss with potato mixture. Let stand for 5 minutes. Sprinkle with oregano.