© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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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.