Tested till perfect Balsamic Potato Salad

Balsamic Potato Salad

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By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 3 lb 3lbnew red potatonew red potatoes
  • 1/2 cup 1/2cupslivered oil packed sun dried tomatoes
  • 3 tbsp 3tbspcapercapers
  • 1/2 cup 1/2cupbalsamic vinegar or white wine vinegar
  • 1/4 cup 1/4cupolive oil
  • 2 tbsp 2tbspsun dried tomate oil
  • 1 tbsp 1tbspDijon mustard
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 tbsp 2tbspchopped fresh oregano or fresh basil
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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.

Nutritional Information Per serving: about

cal 326 pro 4g total fat 15g sat. fat 2g
carb 45g fibre 4g chol 0mg sodium 713mg

% RDI:

calcium 2 iron 13 vit A 1 vit C 55
folate 10
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