Everyone will 'blitz' (go for) this tasty potato salad, loaded with cubes of provolone cheese, artichoke hearts, green onions and ripe olives tossed in a creamy dressing with kick!

Provolone Potato Salad Blitz

2 pounds red potatoes, 1 pound peeled, 1 pound with skins, all cubed
1/2 teaspoon salt
1 cup (5 ounces) Wisconsin Mild Provolone cheese, cubed
1 cup ham, cubed
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 cup medium ripe olives, halved
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons lemon juice
5 drops prepared hot sauce
1/2 cup green onions, sliced on the diagonal
1 tablespoon fresh parsley, chopped
1 teaspoon seasoning salt

1. Cover potatoes with water and add the salt in a medium saucepan. Bring to a boil. Reduce to a simmer and cook until tender, about 20 minutes. Remove potatoes from heat, drain. Shock potatoes with cold water, then set in colander to drain and cool completely.
2. In a large bowl, combine cheese, ham, artichoke bottoms, olives, and cooled potatoes. Mix well.
3. In a medium bowl, combine sour cream, mayonnaise, lemon juice, hot sauce, onions, parsley, and seasoning salt.
4. Pour dressing onto potato mixture, mix well. Place in serving bowl, garnish with fresh parsley and chill until ready to serve.

Makes 8 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.