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 ...
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