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Wisconsin Feta Potato Salad

Servings: 8


For Salad:
1 pound new red potatoes, cooked, quartered
1/2 cup sliced ripe or Greek olives
1 cup (6 ounces) crumbled Wisconsin peppercorn feta cheese
1 can (14 ounces) artichoke hearts, quartered

For Dressing:
1/4 cup olive oil
1 tablespoon lemon juice
1 tablespoon pepper
1 tablespoon chopped chives
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt, to taste

Cooking Directions:

For salad: In large bowl, combine the potatoes, olives, cheese, and artichoke hearts.

For dressing: In small jar with a tight-fitting lid, combine all of the dressing ingredients. Shake well to mix; pour over the salad ingredients. Toss gently; chill before serving.

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