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Artichoke Potato Salad Recipe

Featuring a light vinaigrette dressing, this salad is a nice change of pace from traditional potato salads. It's one of my husband's favorite side dishes for barbecued chicken.

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10-12 Servings
Prep/Total Time: 15 min.

Ingredients

2 pounds red potatoes, cooked and cubed
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 small red onion, chopped
1 cup (4 ounces) cubed brick cheese
1/2 cup crumbled blue cheese
3/4 cup vegetable oil
1/4 cup red wine vinegar
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large bowl, combine the potatoes, artichokes, onion and cheeses. In a jar with tight-fitting lid, combine the oil, vinegar, garlic, rosemary, dill, salt and pepper; cover and shake well. Pour over potato mixture; toss to coat. Yield: 10-12 servings.

Artichoke Potato Salad published in Home-Style Soups, Salad and Sandwiches Cookbook , p60