Dressing
¼ cup Oilerie Sun Dried Tomato Olive Oil
½ cup Oilerie White Balsamic Vinegar
3 Tablespoons Mantova Sun Dried Tomato Paste available on Oilerie.com or Oilerie stores
6 Oilerie Super Red Halves Sun Dried Tomatoes (3 cut in strips 3 put in dressing)
¼ teaspoon fresh ground pepper (or to taste)
½ teaspoon sea salt (or to taste)
4 packets of sweetener


3 pounds small red potatoes (skins on) cooked and cut in quarters
¼ cup Boscoli capers, drained. Available in Oilerie stores.
1 can artichokes (marinated or brined)
¼ cup red onions thinly sliced strips
1 cup kalamata olives pitted and cut in half

Put Sun Dried Tomato Olive Oil, White Balsamic Vinegar, 3 Sun Dried Tomatoes, pepper, salt and sweetner in blender or small food processor and blend.

Drain capers, cut artichokes in half, julienne onion, take other three sun dried tomatoes and cut in thin strips, cut olives in half.

Cook potatoes until tender. While still warm, quarter the potatoes and add dressing. Add capers, artichokes, onions, tomatoes and olives mix. Serve at room temperature. Best when made a day ahead to allow the flavors to marry.

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