Warm Potato Salad With Capers and Toasted Pine Nuts

• extra virgin olive oil↗1⁄3 cup
• white wine vinegar↗1 tablespoon
• Dijon mustard↗1⁄2 teaspoon
• small red onion↗1

  halved and thinly sliced

• baby capers2 tablespoons

  drained

• pine nuts↗2 tablespoons

  toasted

• baby black olives↗2 tablespoons

  pitted

• small kipfler potatoes↗800 g

  scrubbed

Step-by-step instructions

1. 1

   Combine oil, vinegar, mustard, onion, capers, pine nuts and olives. Season to taste with salt and pepper. Let stand for 30 minutes for the flavours to develop.

2. 2

   Cook potatoes in simmering salted water for 10-15 minutes or until tender.

3. 3

   Drain well then toss with the prepared dressing.