Balsamic Potato Salad

Tested Till Perfect

Servings: 6

Ingredients:

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%
    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

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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