All Blue Idaho Potato Tabouli

All Blue Idaho Potato Tabouli

From: Executive chef Giuseppe Tentori, Boka, Chicago, IL. Yield: 6 servings.

1 Tbsp. red wine vinegar
2 lb. Idaho® All Blue Potatoes, peeled, small dice
4 Tbsp. chopped parsley
1 oz. extra-virgin olive oil
1 Tbsp. sherry vinegar
juice of 2 lemons
to taste, salt and pepper
2 English seedless cucumbers, chopped fine
6 mini cucumbers with blossoms (optional)
6 oz. crumbled feta cheese

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