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 (14-ounce) can artichoke hearts, quartered
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
For the salad, in a large bowl, combine the potatoes, olives, cheese, and artichoke hearts.
For the dressing, in a 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.