Mediterranean Idaho® Potato Salad


  • 5 quarts Idaho® potatoes, unpeeled, cut into 1-inch dice
  • 2 cups mayonnaise
  • 2 cups Parmesan cheese, freshly grated
  • 1/2 cup sundried tomatoes, rehydrated and diced
  • 1/2 cup balsamic vinegar
  • 6 cloves garlic, chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh oregano, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon lemon juice


  1. Cook potatoes in salted water to cover until potatoes are tender but still firm, and drain.
  2. Combine mayonnaise, Parmesan cheese, sundried tomatoes, vinegar, garlic, herbs and lemon juice; mix well by hand (do not use blender).
  3. Lightly toss dressing with potatoes. Refrigerate 1-3 hours to allow flavors to develop.
  4. Notes:
  5. * If dry herbs are substituted for fresh, use half the amount listed in recipe. If desired, sprinkle feta or goat cheese over salad before serving.
  6. * If desired, frozen potatoes may be substituted for fresh potatoes. Follow manufacturer's instructions.
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Yield: 12 Servings
Calories: 604
Sodium: 485 mg
Fat: 35 g
Protein: 12 g
Cholesterol: 32 mg

Keith Huffman

Minneapolis/St. Paul MN

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