Mediterranean Idaho® Potato Salad

Mediterranean Idaho® Potato Salad

Keith Huffman

Minneapolis/St. Paul MN

Yield: 12 Servings
Calories: 604
Sodium: 485 mg
Fat: 35 g
Protein: 12 g
Cholesterol: 32 mg



  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.