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Mediterranean Potato Salad


Recipe courtesy of Keith Huffman, Chef, Minneapolis/St. Paul MN

Yield: 12 Servings

Ingredients


  • 5 quarts Idaho® potatoes, unpeeled, cut into 1-inch dice
  • 2 cups mayonnaise 
  • 2 cups Parmesan cheese, freshly grated
  • 1/2 cup sundried 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


Directions


  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.

Notes:
* 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.

Estimated Nutritional Analysis per Serving:
604 calories; 35g fat (313 calories from fat); 12g protein; 63g carbohydrate; 32mg cholesterol; 485mg sodium
Mediterranean Potato Salad »


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