2/3 cup extra virgin olive oil
3 or 4 shallots, finely diced
¼ cup balsamic vinegar
Juice of ½ lemon
2 teaspoons brown rice syrup
3 or 4 sprigs flat-leaf parsley, finely minced
2 or 3 stalks fresh basil, leaves removed and finely diced
1 or 2 basil sprigs, for garnish
Bring a large pot of water to a boil. Add potatoes and a pinch of salt and cook until just tender, 12 to 15 minutes. Drain and transfer to a mixing bowl. Mix in onion and capers. Gently fold in tomatoes. Set aside.
Make dressing: Place oil and shallots in a small saucepan and cook over low heat 3 to 4 minutes to soften shallots. Remove from heat and whisk in remaining ingredients, seasoning with salt to taste--remember the salty flavors of the capers. Allow dressing to cool about 3 minutes before gently tossing it with the potatoes. Serve warm, garnished with basil sprig.