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
as needed, Asian mesclun mix
Bring salted water to boil in medium pan. Add red wine vinegar and then diced potatoes. Cook until just al dente. Shock potatoes in ice bath. Drain well and pat dry. In a large bowl, combine potatoes, parsley, olive oil, sherry vinegar, lemon juice, salt and pepper.
Place 4” ring mold in the center of each plate. Pack potato mixture firmly into each ring mold (reserve extra vinaigrette in bowl). Spread chopped cucumber atop. Carefully remove ring molds. Top tabouli with mini cucumber (optional). Garnish plate with feta cheese and Asian greens. Drizzle greens with remaining vinaigrette.
PHOTO: Idaho Potato Commission