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.
