- Portion size 6 servings
Ingredients
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
- Folate 10.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 55.0
