Mediterranean Idaho® Potato Salad

Ingredients:

  • 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

Directions:

  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

Source:
Keith Huffman

Minneapolis/St. Paul MN

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