Balsamic Potato Salad


A change from the normal heavy mayonnaise base potato salad.  This recipe serves 6


  • 3 lbs new red or fingerling potatoes
  • ½ cup slivered oil packed sundried potatoes
  • 3 tbsp capers Capers, canned
  • Dressing
  • ½ cup balsamic or white wine vinegar
  • ¼ cup olive oil Oil, olive, salad or cooking
  • 2 tbsp sundried tomato oil Tomatoes, sun-dried, packed in oil, drained
  • 1 tbsp dijon mustard Mustard, Dijon
  • 1 tsp salt Salt, table
  • ½ tsp pepper Spices, pepper, black
  • 2 tbsp chopped fresh basil or oregano


Step 1

Boil potatoes until very tender, drain , let cool and half or quarter. Place in a bowl, add tomatoes and capers. Combine remaining ingredients to make the dressing. Toss with the potatoes and let stand 5 minutes. Sprinkle with the freshly chopped herbs


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