Jurich Salad

Recipe by Brian Lenihan, Executive Chef of The Dwight School in New York City, New York.

Recipe Ingredients:

1 (16-ounce) package fresh Brussels sprouts, halved
1 cup fresh corn kernel
1 cup frozen edamame
24 grape tomatoes
2 medium Idaho® potatoes, skin on, cut into large dice
1 head cauliflower, cut into spears
1/4 cup olive oil
2 tablespoons fresh thyme
1 lemon, juice
1/2 cup red onion
Salt and ground black pepper, taste
2 tablespoons red wine vinegar

Cooking Directions:

1. Cook the Brussels sprouts and cauliflower in boiling salted water until tender. Drain and cool in ice water.
2. Cook the corn and edamame in boiling water. Drain and cool.
3. Cut potatoes into cubes and cook in water until tender. Drain and cool.
4. Combine all cooked/cooled ingredients, add all remaining ingredients and toss to mix well; adjust seasoning as needed.

Makes 6 servings.

Recipe and photograph courtesy of the Idaho Potato Commission.