Name: Tuscan Idaho® Potato Salad
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)

Tuscan Idaho® Potato Salad

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Servings

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

Instructions

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