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Mediterranean Potato Salad
 Courtesy of Idaho Potato Commission
 
Servings: 12
Prep Time: 15 Min. Cook Time: 20 Min. Chill Time: 1 Hr. What you need:
* 5 quarts IdahoŽ 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 What to do:
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. Nutritional information:
Calories: 604; Total Fat: 35g; Cholesterol: 32mg; Total Carbs: 63g; Protein: 12g; Sodium: 485mg;
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