Potato Salad With Sun-Dried Tomato-Caper Vinaigrette

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Vinaigrette--in a small bowl, combine both vinegars, the mustard, tomato pesto, capers, and parsley.
  • Season with salt and pepper and whisk well to combine.
  • Add the olive oil in a slow, steady stream, whisking constantly, until the vinaigrette is emulsified.
  • 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.
  • Drain and cool slightly.
  • If large, cut into 1 1/2-inch chunks and put in a medium mixing bowl.
  • Pour the vinaigrette over the potatoes and mix gently until coated.
  • Taste for seasoning and adjust.
  • Transfer to a serving bowl and refrigerate for at least 1 hour.
  • Remove the potato salad from the refrigerator 1 hour before serving.
  • Garnish with the parsley and serve.
Advertisement