Potato Salad With Sun-Dried Tomato-Caper Vinaigrette - cooking recipe

Ingredients

Vinaigrette
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
Salad
3 lbs small potatoes, unpeeled (creamers or fingerlings)
2 tablespoons chopped fresh parsley, for garnish

Preparation

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.