YIELD: 12 (8OZ.) SERVINGS 3 lbs. potatoes, scrubbed, not peeled, ¾" diced2 tsps. salt, divided2 qts. water, for boiling1 (14 oz.) can stewed tomatoes, chopped with juice½ cup olive oil, divided1 tsp. garlic clove, minced¼ cup balsamic vinegar½ cup pitted Kalamata olives, halved¼ cup capers, drained¼ cup Italian parsely, chopped⅓ 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 ...

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