Mediterranean Potato Salad
Courtesy of Idaho Potato Commission 12 Servings • 15 Min. Prep Time • 20 Min. Cook Time • 1 Hr. Chill Time| Ingredients |
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| 5 quarts Idaho® potatoes, unpeeled, cut into 1-in. dice |
| 2 c. mayonnaise |
| 2 c. Parmesan cheese, freshly grated |
| 1/2 c. sun-dried tomatoes, rehydrated and diced |
| 1/2 c. balsamic vinegar |
| 6 cloves garlic, chopped |
| 1/4 c. fresh basil, chopped |
| 1/4 c. fresh oregano, chopped |
| 1 Tbsp. fresh thyme, chopped |
| 1 Tbsp. 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, sun-dried tomatoes, vinegar, garlic, herbs and lemon juice; mix well by hand (do not use blender). Lightly toss dressing with potatoes. Refrigerate 1-3 hr. to allow flavors to develop.
* 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.
* Recipe courtesy of Idaho Potato Commission.
Nutrition:
Calories: 604; Total Fat: 35g; Cholesterol: 32mg; Total Carbs: 63g; Protein: 12g; Sodium: 485mg;