Artichoke Potato Salad

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#88003

serves/makes:

ready in:
under 30 minutes

ingredients

2 pounds red potatoes, cooked and cubed
1 can (8.5 ounce size) quartered artichoke hearts (in water), drained
1 small red onion, chopped
1 cup cubed brick or Monterey Jack cheese
1/2 cup crumbled blue cheese
3/4 cup vegetable oil
1/4 cup red wine or cider vinegar
2 cloves garlic, minced
1 teaspoon dried rosemary, crushed
1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon black pepper

directions

In a large bowl, combine potatoes, artichokes, onion and cheeses.

In a jar with tight-fitting lid, combine oil, vinegar, garlic, rosemary, dill, salt and pepper; shake well. Pour over potato mixture; toss to coat.