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

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

Source:
Andrea Curto-Randazzo
Creative Tastes Catering
Miami, FL

Yield: Yield: 4 servings
Calories: 650
Sugar: 3g
Sodium: 460mg
Fat: 45g
Fiber: 5g
Protein: 18g
Cholesterol: 45mg

Ingredients:

Directions:

Grilled Potatoes
  1. 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. Dress.
Dressing for Potatoes
  1. Mix all ingredients together and allow steeping for about 1/4 hour before adding to the grilled potatoes. Arrange grilled dressed potatoes in the center of your plate and surround with the yellow tomato vinaigrette.
Yellow Tomato Vinaigrette
  1. Blend the yellow vine ripe tomatoes in a blender with the extra virgin olive oil, vinegar, garlic and salt. Blend until smooth and strain through a fine sieve. Place all the miniature tomatoes in a bowl, sprinkle with salt and basil, cover with the yellow tomato vinaigrette and gently mix adjust seasoning with more vinegar, salt and oil if needed- Spoon the vinaigrette around the warmed grilled potatoes.
  2. Top each salad with 2 ounces of warmed goat cheese. Drizzle with basil oil and topped with a basil sprig.