Artichoke Potato Salad Recipe

Artichoke Potato Salad Recipe Featuring a light vinaigrette dressing, this salad is a nice change of pace from traditional potato salads. 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 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.