POTATOES WITH SUN-DRIED TOMATO VINAIGRETTE

This is a lunch or dinner recipe.

Ingredients:
2.2 lb (1 kg) New or Small potatoes
1-2 Tbsp (15-30 ml) Potato water
1-2 Tbsp (15-30 ml) waihi bush organics Apple Cider Vinegar
1 tsp (5 ml) Dijon mustard
2-4 cloves Garlic, chopped
1/3 cup (80 ml) waihi bush organics flax seed oil - original
1/4 cup (60 ml) sundried tomatoes (packed in oil), chopped
1 cup (240 ml) pickled artichoke hearts
1/3 cup (80 ml) fresh basil, chopped
Salt and Pepper to taste
1/2 cup (120 ml) Asiago or Mozzarella cheese, coarsely grated (optional)

How to make:
Scrub potatoes and steam with the skin on for 20-25 minutes, until done. Reserve 2 Tbsp. of potato water for vinaigrette.
Meanwhile, whisk together mustard, Flax Seed Oil, sun-dried tomatoes, chopped garlic, salt and pepper.
Add only 1 Tbsp. each of the Apple Cider Vinegar and potato water. Cut warm potatoes into quarters and toss with artichoke hearts and vinaigrette. Adjust seasoning, vinegar and potato water, if necessary. Top with cheese and basil. Yield Serves 8.