Serves: 6

3 pounds new little red potatoes
1/2 cup oil-packed sun-dried tomatoes
1 tablespoon capers

For dressing:
1/2 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons sun-dried tomato oil
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

2 tablespoons chopped fresh oregano or basil

Cook potatoes in a pot of boiling salted water until tender. Drain and let cool; cut in half. Add tomatoes and capers.
Whisk together vinegar, olive oil, sun dried tomato oil, mustard, salt and pepper; toss with potato mixture.
Let stand for 10 minutes. Sprinkle with oregano.