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
Preparation
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.
