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Grilled Potato Salad With Tomato Vinaigrette Recipe

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 pint mixed red and yellow currant tomatoes or small cherry tomatoes

4 tablespoons extra virgin olive oil

Basil oil*, for garnish

4 cloves garlic, crushed

2 tablespoons capers

8 miniature red pear tomatoes, halved

8 ounces soft fresh goat cheese

8 miniature yellow grape tomatoes, halved

Basil sprigs, for garnish

1/4 cup extra virgin olive oil

3 smallish purple baking potatoes from Idaho, peeled, sliced, into 12 pieces about 1/2-inch thick, punched out with oval cookie cutter

1 tablespoon picked thyme leaves

2 baking potatoes, like russets, from Idaho, peeled, sliced, into 12 pieces about 1/2-inch thick, punched out with round cookie cutter

4 tablespoons basil chiffonade

8 tiny red new potatoes from Idaho, left whole

1 clove fresh garlic

2 vine-ripened yellow tomatoes


1/8 cup red wine vinegar

Salt and freshly cracked black pepper

Olive oil, for light coating

3 tablespoons red wine vinegar

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