Jurich Salad for 24 | 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...
Ingredients
- 5 medium Idaho® potatoes (about 8 ounces each)
- 24 ounces Brussels sprouts (about 5 cups)
- 24 ounces bite sized cauliflower florets (about 7½ cups)
- 16 ounces corn kernels (about 3⅓ cups)
- 16 ounces edamame (about 3⅓ cups)
- 2 pints grape tomatoes
- 1 cup (3 ounces) thinly sliced red onions
- 1 cup olive oil
- ¼ cup lemon juice
- ¼ cup red wine vinegar
- 2 tablespoons chopped fresh thyme
- salt and pepper to taste
More Like This
Jurich Salad | Idaho Potato Commission
idahopotato.com
Idaho® Potato and Brussels Sprouts Warm Salad | Idaho Potato Commission
idahopotato.com
Idaho® Potato and Brussels Sprouts Warm Salad | Idaho Potato Commission
idahopotato.com
Spinach & Brussel Sprouts Colcannon | Idaho Potato Commission
directory.idahopotato.com
Idaho® Potato Salad Nicoise | Idaho Potato Commission
foodserviceblog.idahopotato.com
Classic French Idaho® Potato Salad | Idaho Potato Commission
idahopotato.com
Creamy Corn and Idaho® Potato Salad with Buttermilk Bacon Dressing | Idaho Potato Commission
idahopotato.com
Idaho® Potato Picnic Salad | Idaho Potato Commission
idahopotato.com