Balsamic Potato Salad
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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