8 small red creamer potatoes, quartered

1/4 small red onion, diced

3 T. capers, drained

1 red bell pepper, roasted, peeled and chopped

4 T. chopped fresh Italian parsley

2 T. chopped fresh basil leaves

2 T. coarse grained Dijon mustard

1 t. sugar

1 T. champagne vinegar

2 T. lemon juice

Zest of one lemon

3/4 t. salt

Freshly ground black pepper to taste

1/4 C. plus 2 T. extra virgin olive oil

 

 

Place potatoes in a pan to boil. Meanwhile place red onion, capers, bell pepper and parsley into a medium size bowl. Place all remaining ingredients except olive oil and capers in the bowl of a food processor. Turn machine on to blend ingredients. While machine is running, slowly add the oil until all is incorporated. Stop machine. When potatoes are tender, drain, then place in the bowl with the onion mixture. Pour the dressing over the potatoes and toss gently until completely mixed. Refrigerate.