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...
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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
- pepper
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