C-Fresh and I both love potatoes. We'll eat them anyway you can think of to cook them. Lately I have been experimenting with warm potato salads that have a vinaigrette dressing. The combo has, so far, been a very delicious experience.
Ingredients:
2 1/2 pounds new, or baby potatoes (I used baby Yukon golds this time)
1/2 cup olive oil
2 cloves garlic minced
2 sun dried tomatoes chopped
2 Tbs Balsamic Vinaigrette
1 Tbs dried dill (or 2 Tbs fresh)
1/4 cup capers
salt and pepper to taste
Directions:
Pre heat the oven to 425 and oil and salt the potatoes. Cook for about 20-25 minutes (or until you can easily pop a fork through the potato).
Mix the rest of the ingredients in a large bowl and let stand at room temperature while potatoes cook
When potatoes are done cooking lightly press each potato with a fork until they pop open. Toss the potatoes with dressing and serve warm.
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