Tuscan Idaho® Potato Salad
12 - 8 ounce servings
3 pounds Idaho® potatoes, scrubbed, not peeled, ¾ inch diced
2 teaspoons salt, divided
2 quarts water, for boiling
1 - 14 ounce can stewed tomato, chopped with juice
1/2 cup olive oil, divided
1 teaspoon garlic clove, minced
1 teaspoon coarsely ground black pepper
1/4 cup balsamic vinegar
1 cup scallion, sliced
1/2 cup pitted Kalamata olives, halved
1/4 cup capers, drained
1/4 cup Italian parsley, chopped
1/3 cup Parmesan cheese, shredded or shaved
Place the potatoes in a large saucepan with 2 quarts cold water and 1 teaspoon salt. Bring to a boil over high heat, reduce the heat, and simmer for 15 to 20 minutes. Drain and cool.
In a mixing bowl pour the tomato & tomato juice and ¼ cup (half) of the olive oil along with minced garlic clove, salt, & pepper; slightly marinate and grill potato & tomato.
The side may be served hot or cold. Once either cool or hot, mix with onion, celery, remaining ¼ cup olive oil, balsamic vinegar, capers, and kalamata olives.
Once plated or in serving tray, sprinkle with Italian parsley and or Parmesan cheese.