Courtesy of Idaho Potato Commission
12Servings•15 Min.Prep Time•20 Min.Cook Time•1 Hr.Chill Time•
原料：
- 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
说明：
- 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 1-3 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.
营养：
| 成分 | 数值 |
|---|
| Calories | 604 |
| Total Fat | 35g |
| Cholesterol | 32mg |
| Total Carbs | 63g |
| Protein | 12g |
| Sodium | 485mg |