Jurich Salad | Idaho Potato Commission
Cut potatoes into large dice. Cook potatoes, Brussels sprouts, cauliflower florets, corn kernels and edamame in separate pots of salted, boiling water until each is just crisp tender. Drain each and...
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Ingredients
- 2 medium Idaho potatoes (about 8 ounces each)
- 8 ounces Brussels sprouts (about 1-3/4 cups)
- 8 ounces bite sized cauliflower florets (about 2-1/2 cups)
- 8 ounces corn kernels (about 1-2/3 cups)
- 8 ounces edamame (about 1-2/3 cups)
- 1 pint grape tomatoes
- ½ cup (1.5 ounces) thinly sliced red onions
- ½ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh thyme
- salt
- pepper
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