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Serves: 6
Preparation time: 10 minutes
Cooking time: 15 minutes


  • 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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on The World Cuisine

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