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Ingredientes
- 3 lb new potatoes (red)
- 1/2 c. sun-dry tomatoes, oil-packed slivered
- 3 Tbsp. capers
- 1/2 c. balsamic vinegar or possibly white wine vinega
- 1/4 c. extra virgin olive oil
- 2 Tbsp. oil from sun-dry tomat
- 1 Tbsp. dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp. minced fresh oregano or possibly basil
Direcciones
- IN POT of boiling salted water, cook potatoes for 20 min or possibly till tender. Drain and let cold; cut in half if large. Place in bowl. Add in tomatoes and capers.
- WHISK together vinegar, extra virgin olive oil, sun-dry tomato oil, mustard, salt and pepper; toss with potato mix. Let stand for 5 min. Sprinkle with oregano.
- Makes 6 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 6 servings | |
| Calories 315 | |
| Calories from Fat 125 | 40% |
| Total Fat 14.23g | 18% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 657mg | 27% |
| Potassium 1234mg | 35% |
| Total Carbs 43.29g | 12% |
| Dietary Fiber 5.1g | 17% |
| Sugars 7.22g | 5% |
| Protein 5.37g | 9% |
