Mediterranean Potato Salad
Recipe courtesy of the Idaho Potato Commission.
5 quarts Idaho® potatoes, unpeeled, cut into 1-inch dice
2 cups mayonnaise
2 cups freshly grated Parmesan cheese
1/2 cup sun-dried 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
- Cook potatoes in salted water to cover until potatoes are tender but still firm, and drain.
- Combine mayonnaise, Parmesan cheese, sun-dried tomatoes, vinegar, garlic, herbs and lemon juice; mix well by hand (do not use blender). Lightly toss dressing with potatoes. Refrigerate 1 to 3 hours to allow flavors to develop.
Makes 12 servings.
- 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.
- If desired, frozen potatoes may be substituted for fresh potatoes. Follow manufacturer's instructions.
Nutritional Information Per Serving (1/12 of recipe): Calories: 604; Total Fat: 35g; Cholesterol: 32mg; Total Carbs: 63g; Protein: 12g; Sodium: 485mg.
Recipe and photograph courtesy of the Idaho Potato Commission.