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Potato Salad With Sun-Dried Tomato-Caper Vinaigrette

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“In 'Seriously Simple Parties' by Diane Rossen Worthington”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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