Balsamic Potato Salad

Author: Canadian Living

  • Portion size 6 servings

Ingredients

  • 3 lbs new red potatoes
  • 1/2 cup slivered oil packed sun dried tomatoes
  • 3 tablespoons capers
  • 1/2 cup balsamic vinegar
  • 1/2 cup white wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons sun dried tomate oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh basil

Method

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 facts <b>Per serving:</b> about

  • Sodium 713 mg
  • Protein 4 g
  • Calories 326.0
  • Total fat 15 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 45 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 55.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Balsamic Potato Salad