A terrific Greek-style
potato salad with red potatoes, kalamata olives and artichoke
hearts tossed in a peppery lemon-chive vinaigrette.
Feta
Potato Salad
- Salad:
1 pound new red potatoes, cooked, quartered
1/2 cup sliced kalamata or ripe olives
1 cup (6 ounces) crumbled peppercorn feta cheese
1 (14-ounce) can artichoke hearts, quartered
-
- 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
- For Salad: In a large
bowl, combine the potatoes, olives, cheese, and artichoke hearts.
- For 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.
Makes 8 servings.
Recipe and photograph courtesy of Wisconsin
Milk Marketing Board, Inc.
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