Balsamic potato salad

  • Time cooking time: 10-15 minutes
  • Yield Serves: 6


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


    Cook potatoes in 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.
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