Recipe: Balsamic Potato Salad

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From: Nancy,.SanFran

Balsamic Potato Salad
Source: Canadian Living - June, 1999
Yield: 6 servings

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

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, sundried-tomato oil, mustard, salt and pepper; toss with potato mixture. Let stand for 5 minutes. Sprinkle with oregano.