Tuscan Idaho® Potato Salad

Tuscan Idaho® Potato Salad

Scott Miller

Yield: 12 - 8 ounce servings



  1. Place the potatoes in a large saucepan with 2 quarts cold water and 1 teaspoon salt. Bring to a boil over high heat, reduce the heat, and simmer for 15 to 20 minutes. Drain and cool.
  2. 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.
  3. The side may be served hot or cold. Once either cool or hot, mix with onion, celery, remaining ¼ cup olive oil, balsamic vinegar, capers, and kalamata olives.
  4. Once plated or in serving tray, sprinkle with Italian parsley and or Parmesan cheese.