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Tuscan IdahoŽ Potato Salad
Courtesy of Idaho Potato Commission
Servings: 12
Prep Time: 10 Min. Cook Time: 20 Min. What you need:
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+ 3 lb. IdahoŽ 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 What to do:
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. |
