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Balsamic Potato Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Balsamic Potato Salad

This recipe makes 6 servings

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Nutritional Info
Per serving: about -
cal 326
pro 4 g
total fat 15 g
sat. fat 2 g
carb 45 g
fibre 4 g
chol 0 mg
sodium 713 mg
% RDI: -
calcium 2
iron 13
vit A 1
vit C 55
folate 10

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Ingredients

  • 3 lb new red potatoes
  • 1/2 cup slivered oil packed sun dried tomatoes
  • 3 tbsp capers
  • 1/2 cup balsamic vinegar or white wine vinegar
  • 1/4 cup olive oil
  • 2 tbsp sun dried tomate oil
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp chopped fresh oregano or fresh basil

Preparation

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.
 

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