A potato salad that has no dairy in it  *  Can be served outside without the worry of leaving it in the sun  *  It is also a perfect salad for those allergic to dairy  *  In a large pot of salted boiling water – cook 3 lbs of small fingerlings or creamers – unpeeled, for about 20 to 25 minutes or until tender but slightly resistant when pierced with a fork  *  Drain and cool slightly  *  cut into bite sized chunks and place in a medium bowl  *  In a small bowl combine 1/4 cup white balsamic vinegar with 1 tsp balsamic vinegar and 1 tsp Dijon mustard  *  Add 2 Tbsp store-bought sun-dried tomato pesto and 2 Tbsp drained and rinsed capers  *  with salt and freshly ground black pepper, add 2 Tbsp of chopped parsley  *  whisk well to combine and slowly stream in 1/2 cup of olive oil  *  keep whisking until the vinaigrette is emulsified  *  Pour the vinaigrette over the potatoes and mix gently until coated  *  taste for seasoning  *  transfer into a serving bowl and refrigerate for at least 1 to 2 hours  *  take out of the refrigerator 1 hour before serving  *  you may want to garnish with more parsley before serving