Balsamic Potato Salad
143 people added this to their Recipe Box
Recipe based on 2 ratings.
This recipe makes 6 servings
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 |
- Portion size: 6
Ingredients
- 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
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.
