With this recipe you can indulge in white potatoes without the guilt because this preparation significantly lowers the glycemic response from the white potatoes. Enjoy!
2 pounds unpeeled new potatoes (the smaller the better; blue or purple-fleshed varieties the very best)
1/2 cup thinly sliced red onions
1/3 cup extra virgin olive oil
4 tbsp seasoned rice wine vinegar
3 cloves garlic, finely chopped or minced
2 tsp coarse dijon mustard (I prefer Grey Poupon Harvest Course Ground)
1/2 cup packed sun-dried tomatoes, chopped (I prefer California Sun-Dried brand in the bag)
1/2 cup sliced black olives (optional)
1/2 cup chopped fresh parsley
Steam or microwave the potatoes in their skins until they are tender, but still a bit firm. Cool and store in the refrigerator for 24 hours. Quarter or half the chilled potatoes depending on size. Combine the remaining ingredients in a small bowl and pour over the potatoes. Toss to coat evenly. Serve cold or at room temperature.