Tuscan Idaho® Potato Salad

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Tuscan Idaho® Potato Salad
  • 12-8 ServingsServings

Ingredients

  • 3 potatoes
  • 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

Preparation

Preparation

1 Place the Potatoes in a large saucepan with 2 quarts cold water and 1 teaspoon salt.
2 Bring to a boil over high heat, reduce the heat, and simmer for 15 to 20 minutes. Drain and cool.
3 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.
4 The side may be served hot or cold.
5 Once either cool or hot, mix with Onion, Celery, remaining ¼ cup Olive Oil, Balsamic vinegar, Capers, and Kalamata Olives.
6 Once plated or in serving tray, sprinkle with Italian Parsley and or Parmesan Cheese.

Source: California Olive