YIELD: 12 (8OZ.) SERVINGS
3 lbs. potatoes, scrubbed, not peeled, ¾" diced
2 tsps. salt, divided
2 qts. water, for boiling
1 (14 oz.) can stewed tomatoes, chopped with juice
½ cup olive oil, divided
1 tsp. garlic clove, minced
¼ cup balsamic vinegar
½ cup pitted Kalamata olives, halved
¼ cup capers, drained
¼ cup Italian parsely, chopped
⅓ cup Parmesan cheese, shredded or shaved
1. Place the potatoes in a large saucepan with 2 qts. cold water and 1 tsp. 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 and juice and ¼ cup (half) of the olive oil, balsamic vinegar, capers and Kalamata olives.
3. The salad may be served hot or cold. Once either cool or hot, mix with the onion, celery, remaining ¼ cup olive oil, balsamic vinegar, capers and Kalamata olives.
4. Once plated or in serving tray, sprinkle with Italian parsely and/or Parmesan cheese.
Photo and recipe: Idaho Potato Commission
