Tuscan Idaho® Potato Salad
Courtesy of Idaho Potato Commission 12 Servings • 10 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 3 lb. Idaho® potatoes, scrubbed, not peeled, 3/4-in. dice |
| 2 tsp. salt, divided |
| 2 quarts water, for boiling |
| 14 oz. can stewed tomato, chopped with juice |
| 1/2 c. olive oil, divided |
| 1 tsp. garlic clove, minced |
| 1 tsp. coarsely ground black pepper |
| 1/4 c. balsamic vinegar |
| 1 c. scallion, sliced |
| 1/2 c. pitted Kalamata olives, halved |
| 1/4 c. capers, drained |
| 1/4 c. Italian parsley, chopped |
| 1/3 c. Parmesan cheese, shredded or shaved |
Directions:
1. Place the potatoes in a large saucepan with 2 quarts cold water and 1 tsp. salt. Bring to a boil over high heat, reduce the heat, and simmer for 15-20 min. Drain and cool.
2. In a mixing bowl pour the tomato & tomato juice and 1/4 c. (half) of the olive oil along with minced garlic clove, salt, & pepper; add potato to slightly marinate.
3. The side may be served hot or cold. Once either cool or hot, mix with onion, celery, remaining 1/4 c. olive oil, balsamic vinegar, capers, and kalamata olives.
4. Once plated or in serving tray, sprinkle with Italian parsley and or Parmesan cheese.
* Recipe courtesy of Idaho Potato Commission.
