Grilled Potato Salad with Warm Goat Cheese and Yellow Tomato Vinaigrette

INGREDIENTS:Grilled Potatoes:

2 Russet Idaho® Potatoes, peeled and sliced into 12 inch-thick slices, then punched out with a round cookie cutter
3 small purple Idaho® Potatoes, peeled and sliced into 12 pieces, about ½-inch thick and then punched out with an oval cookie cutter
8 tiny red Idaho® Potatoes, left whole

Dressing for Potatoes:

¼ cup

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