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Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 248
  • Fat:
  • 19 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 14 mg
  • Sodium:
  • 291 mg
  • Carbohydrate:
  • 15 g
  • Fiber:
  • 1 g
  • Protein:
  • 6 g

Artichoke Potato Salad

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.

SERVINGS

 10-12

CATEGORY

 Salads

PREP

 15 min.

TOTAL

 15 min.

INGREDIENTS

  • 2 pounds red potatoes, cooked and cubed
  • 1 can (8-1/2 ounces) water-packed artichoke hearts, rinsed and drained
  • 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.

Printed from tasteofhome.com Jul 6, 2008

Copyright Reiman Media Group, Inc © 2008