Potato Salad With Sun-Dried Tomato-Caper Vinaigrette

1. 1

   Vinaigrette--in a small bowl, combine both vinegars, the mustard, tomato pesto, capers, and parsley.

2. 2

   Season with salt and pepper and whisk well to combine.

3. 3

   Add the olive oil in a slow, steady stream, whisking constantly, until the vinaigrette is emulsified.

4. 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. 5

   Drain and cool slightly.

6. 6

   If large, cut into 1 1/2-inch chunks and put in a medium mixing bowl.

7. 7

   Pour the vinaigrette over the potatoes and mix gently until coated.

8. 8

   Taste for seasoning and adjust.

9. 9

   Transfer to a serving bowl and refrigerate for at least 1 hour.

10. 10

    Remove the potato salad from the refrigerator 1 hour before serving.

11. 11

    Garnish with the parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.