Warm Potato Salad With Capers And Toasted Pine Nuts - cooking recipe

Ingredients

1/3 cup extra virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1 small red onion, halved and thinly sliced
2 tablespoons drained baby capers
2 tablespoons pine nuts, toasted
2 tablespoons baby black olives, pitted
800 g small kipfler potatoes, scrubbed

Preparation

Combine oil, vinegar, mustard, onion, capers, pine nuts and olives. Season to taste with salt and pepper. Let stand for 30 minutes for the flavours to develop.
Cook potatoes in simmering salted water for 10-15 minutes or until tender.
Drain well then toss with the prepared dressing.