Potatoes with Sun-Dried Tomato Vinaigrette

2.2 lb. new or small red potatoes
1-2 tablespoons potato water
1-2 tablespoons apple cider vinegar
1 tsp. Dijon mustard
2-4 cloves garlic (chopped)

1/3 cup garlic-chili flaxseed oil, or plain flaxseed oil
1/4 cup sun-dried tomatoes, packed in oil (chopped)
1 cup jarred artichoke hearts
1/3 cup fresh basil, chopped
Sea salt and pepper to taste

Scrub potatoes and steam with skin for 20-25 minutes, until done. Reserve 2 tablespoons of potato water for vinaigrette.

Whisk together mustard, garlic-chili flaxseed oil, sun-dried tomatoes, chopped garlic, sea salt and pepper. Add only 1 tablespoon each of the apple cider vinegar and potato water. Cut warm potatoes in quarters and toss with artichoke hearts and vinaigrette. Adjust seasoning, vinegar and potato water, if necessary. Top with basil.