 | | Directions | 1. Bring potatoes and water to cover to boil in medium saucepan. Reduce heat to low; simmer 10 minutes or until potatoes are fork-tender. Drain well.
2. Mix oil, vinegar, oregano and thyme in large bowl until well blended. Add warm potatoes; toss to coat. Add tomatoes and capers; toss gently to coat.
3. Serve immediately or refrigerate until ready to serve. |
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
|  | | Ingredients | | - | | 1 pound small red potatoes, quartered |
| - | | 2 tablespoons olive oil |
| - | | 1 tablespoon white wine vinegar |
| - | | 1 teaspoon McCormick® Oregano Leaves |
| - | | 1 teaspoon McCormick® Thyme Leaves |
| - | | 1 cup halved cherry tomatoes |
| - | | 2 tablespoons drained capers |
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| | Nutrition (per serving) | Calories: 159 Calories
Fat: 7 Grams
Protein: 3 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 21 Grams
Sodium: 137 Milligrams
Fiber: 3 Grams
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