Tuscan Idaho® Potato Salad | Idaho Potato Commission

Ingredients

• 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