Grilled Idaho® Potato Salad with Warm Goat Cheese and Yellow Tomato Vinaigrette | Idaho Potato Commi

Name: Grilled Idaho® Potato Salad with Warm Goat Cheese and Yellow Tomato Vinaigrette | Idaho Potato Commi
Ingredients: Grilled Potatoes; 2 Idaho® potatoes, peeled, sliced into 12 pieces about 1/2 inch thick and then punch out with a round cookie cutter; 3 small Idaho®-grown Purple potatoes, peeled, sliced into 12 pieces about 1/4 inch thick and then punch out with an oval cutter; 8 tiny Idaho® red potatoes, left whole; Dressing for Potatoes; 1/4 cup extra virgin olive oil; 1/8 cup red wine vinegar or to taste; 2 tablespoons capers; 1 tablespoon fresh thyme (picked); 4 cloves crushed garlic; Salt; cracked black pepper; Yellow Tomato Vinaigrette; 2 vine ripe yellow tomatoes; 4 tablespoons extra virgin olive oil; 3 tablespoons red wine vinegar; 1 clove fresh garlic; Salt to taste; 8 miniature red pear tomatoes (cut in half); 8 miniature yellow grape tomatoes (cut in hall); 1/4 pint mixed red and yellow currant tomatoes; 4 tablespoons basil chiffonade

idahopotato.com

Grilled Potatoes Cook each kind of potato separately in salted water until tender, yet not falling apart. Drain and cool on parchment paper. Toss in olive oil and grill until warmed throughout....

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Ingredients

Grilled Potatoes
2 Idaho® potatoes, peeled, sliced into 12 pieces about 1/2 inch thick and then punch out with a round cookie cutter
3 small Idaho®-grown Purple potatoes, peeled, sliced into 12 pieces about 1/4 inch thick and then punch out with an oval cutter
8 tiny Idaho® red potatoes, left whole
Dressing for Potatoes
1/4 cup extra virgin olive oil
1/8 cup red wine vinegar or to taste
2 tablespoons capers
1 tablespoon fresh thyme (picked)
4 cloves crushed garlic
Salt
cracked black pepper
Yellow Tomato Vinaigrette
2 vine ripe yellow tomatoes
4 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 clove fresh garlic
Salt to taste
8 miniature red pear tomatoes (cut in half)
8 miniature yellow grape tomatoes (cut in hall)
1/4 pint mixed red and yellow currant tomatoes
4 tablespoons basil chiffonade