Potato Salad With Sun-Dried Tomato-Caper Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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In 'Seriously Simple Parties' by Diane Rossen Worthington Ingredients:
1/4 cup white balsamic vinegar |
1 teaspoon balsamic vinegar |
1 teaspoon dijon mustard |
2 tablespoons sun-dried tomato pesto |
2 tablespoons drained rinsed capers |
2 tablespoons chopped fresh parsley |
salt |
fresh ground black pepper |
1/2 cup olive oil |
3 lbs small potatoes, unpeeled (creamers or fingerlings) |
2 tablespoons chopped fresh parsley, for garnish |
Directions:
1. Vinaigrette-in a small bowl, combine both vinegars, the mustard, tomato pesto, capers, and parsley.
2. Season with salt and pepper and whisk well to combine.
3. Add the olive oil in a slow, steady stream, whisking constantly, until the vinaigrette is emulsified.
4. In a large pot of boiling water, cook the potatoes for 20-25 minutes, or until tender but slightly resistant when pierced with a fork.
5. Drain and cool slightly.
6. If large, cut into 1 1/2-inch chunks and put in a medium mixing bowl.
7. Pour the vinaigrette over the potatoes and mix gently until coated.
8. Taste for seasoning and adjust.
9. Transfer to a serving bowl and refrigerate for at least 1 hour.
10. Remove the potato salad from the refrigerator 1 hour before serving.
11. Garnish with the parsley and serve.
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