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Mediterranean Potato Salad

Mediterranean Potato Salad

Courtesy of Idaho Potato Commission 12 Servings • 15 Min. Prep Time • 20 Min. Cook Time • 1 Hr. Chill Time
Ingredients
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;
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