 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
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. 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:
1. 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.
|
|