Tuscan Idaho® Potato Salad


  • 3 pounds Idaho® potatoes, scrubbed, not peeled, ¾ inch diced
  • 2 teaspoons salt, divided
  • 2 quarts water, for boiling
  • 1 - 14 ounce can stewed tomato, chopped with juice
  • 1/2 cup olive oil, divided
  • 1 teaspoon garlic clove, minced
  • 1 teaspoon coarsely ground black pepper
  • 1/4 cup balsamic vinegar
  • 1 cup scallion, sliced
  • 1/2 cup pitted Kalamata olives, halved
  • 1/4 cup capers, drained
  • 1/4 cup Italian parsley, chopped
  • 1/3 cup Parmesan cheese, shredded or shaved


  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.
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Yield: 12 - 8 ounce servings

Scott Miller

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