Potato Salad with Sun-Dried Tomato Caper Vinaigrette

¼ cup white balsamic vinegar

1 teaspoon balsamic vinegar

1 teaspoon Dijon mustard

2 tablespoons store-bought Sun-Dried Tomato Pesto

2 tablespoons drained and rinsed capers

Salt and freshly ground black pepper

2 tablespoons chopped parsley

½ cup olive oil

3 pounds small potatoes such as creamers or fingerlings, unpeeled

2 tablespoons chopped parsley, for the garnish

In a small bowl, combine vinegars, mustard, tomato pesto, capers, salt, pepper and parsley. Whisk well to combine. Slowly stream in the olive oil, while whisking until the vinaigrette is emulsified. Set aside.

Wash and scrub off any dirt on the potatoes.

In a large pot of salted boiling water, cook potatoes about 20 to 25 minutes or until tender but slightly resistant when pierced with a fork. Drain and cool slightly. Cut into bite-sized chunks and place in a medium bowl. Pour the vinaigrette over the potatoes and mix gently until coated. Taste for seasoning.

Transfer into a serving bowl and refrigerate for at least 1 to 2 hours. Take out of the refrigerator 1 hour before serving. Garnish with parsley and serve.

Advance preparation: This can be made one day ahead, covered and refrigerated. Make sure to remove from the refrigerator 1 hour before serving. Taste for seasoning.

Serves 6 to 8