Ingredients:

• Grilled Potatoes
• 2 Idaho® potatoes, peeled, sliced into 12 pieces about 1/2 inch thick and then punch out with a round cookie cutter
• 3 small Idaho®-grown Purple potatoes, peeled, sliced into 12 pieces about 1/4 inch thick and then punch out with an oval cutter
• 8 tiny Idaho® red potatoes, left whole
• Dressing for Potatoes
• 1/4 cup extra virgin olive oil
• 1/8 cup red wine vinegar or to taste
• 2 tablespoons capers
• 1 tablespoon fresh thyme (picked)
• 4 cloves crushed garlic
• Salt & cracked black pepper to taste
• Yellow Tomato Vinaigrette
• 2 vine ripe yellow tomatoes
• 4 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 clove fresh garlic
• Salt to taste
• 8 miniature red pear tomatoes (cut in half)
• 8 miniature yellow grape tomatoes (cut in hall)
• 1/4 pint mixed red and yellow currant tomatoes
• 4 tablespoons basil chiffonade

Directions: