Ingredients
- 3 lb (1.5 kg) new red potatoes
- 1/2 cup (125 mL) slivered oil-packed sun-dried tomatoes
- 3 tbsp (50 mL) capers
- 1/2 cup (125 mL) balsamic or white wine vinegar
- 1/4 cup (50 mL) olive oil
- 2 tbsp (25 mL) sun-dried-tomato oil
- 1 tbsp (15 mL) Dijon mustard
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
- 2 tbsp (25 mL) chopped fresh oregano or basil
Steps
- In pot of boiling salted water, cook potatoes for 20 minutes or until tender. Drain and let cool; cut in half, or quarter 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.
