Courtesy of Idaho Potato Commission
12Servings•10 Min.Prep Time•20 Min.Cook Time•
原料：
- 3 lb. Idaho® 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
说明：
- 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.
- 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.
- 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.
- Once plated or in serving tray, sprinkle with Italian parsley and or Parmesan cheese.
- Recipe courtesy of Idaho Potato Commission.
营养：
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