Jurich Salad for 24


  • 5 medium Idaho® potatoes (about 8 ounces each)
  • 24 ounces Brussels sprouts (about 5 cups)
  • 24 ounces bite sized cauliflower florets (about 7½ cups)
  • 16 ounces corn kernels (about 3⅓ cups)
  • 16 ounces edamame (about 3⅓ cups)
  • 2 pints grape tomatoes
  • 1 cup (3 ounces) thinly sliced red onions
  • 1 cup olive oil
  • ¼ cup lemon juice
  • ¼ cup red wine vinegar
  • 2 tablespoons chopped fresh thyme
  • salt and pepper to taste


  1. Cut potatoes into large dice.
  2. Cook potatoes, Brussels sprouts, cauliflower florets, corn kernels and edamame in separate pots of salted, boiling water until each is just crisp tender. Drain each and cool.
  3. Cut Brussels sprouts in half. Cut grape tomatoes in half. Combine cooked and cooled potatoes, Brussels sprouts, cauliflower, corn, edamame, tomatoes and onions in large bowl
  4. Whisk together remaining ingredients in small bowl. Pour over vegetables and toss gently to coat.


*1 cup servings

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Yield: 24 Servings

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