Feta Potato Salad
An extraordinary Greek-style potato salad with red potatoes, kalamata olives and artichoke hearts tossed in a peppery lemon-chive vinaigrette.
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
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.