You'll never want to make heavy, mayo-covered potato salad again after you try this light and healthy version. It's bright, satisfying and full of flavor.
- 1 pound small red potatoes, quartered
- 2 tablespoons olive oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup cherry tomatoes, halved
- 2 tablespoons capers, drained
- Salt and pepper, to taste
Bring potatoes in water to a boil in a medium pan. Reduce heat to low and simmer for approximately 10 min or until potatoes are fork-tender. Drain well.
Mix oil, vinegar, oregano and thyme in large bowl until well blended. Add warm potatoes and toss to coat.
Add tomatoes and capers, toss gently to coat. Season with salt and pepper to taste.
Cover bowl tightly with plastic wrap, refrigerate and serve later (after several hours or next day) cold or room temp.