Potato Salad With Sun-Dried Tomato-Caper Vinaigrette

• 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

1. Vinaigrette--in a small bowl, combine both vinegars, the mustard, tomato pesto, capers, and parsley.
2. Season with salt and pepper and whisk well to combine.
3. Add the olive oil in a slow, steady stream, whisking constantly, until the vinaigrette is emulsified.
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. Drain and cool slightly.
6. If large, cut into 1 1/2-inch chunks and put in a medium mixing bowl.
7. Pour the vinaigrette over the potatoes and mix gently until coated.
8. Taste for seasoning and adjust.
9. Transfer to a serving bowl and refrigerate for at least 1 hour.
10. Remove the potato salad from the refrigerator 1 hour before serving.
11. Garnish with the parsley and serve.

vinaigrette, white balsamic vinegar, balsamic vinegar, mustard, tomato pesto, capers, parsley, salt, fresh ground black pepper, olive oil, salad, potatoes, fresh parsley

Taken from www.food.com/recipe/potato-salad-with-sun-dried-tomato-caper-vinaigrette-498807 (may not work)