Mediterranean Potato Salad

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  • 8 medium Yukon Gold potatoes, quartered, cooked, cooled to room temperature
  • 2 (6 ounce) jars marinated artichoke hearts, drained and chopped
  • 1/2 medium red onion, finely chopped
  • 6 green onions, thinly sliced
  • 1 red bell pepper, chopped
  • 1/2 cup pitted kalamata olives, chopped
  • 1 cup sliced fresh basil
  • Dressing:
  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1/2 cup olive oil


In a large bowl, combine potatoes, artichoke hearts, both onions, pepper, olives and basil.
Whisk together dressing ingredients.
Add to salad and toss gently.
Season to taste with salt and pepper.

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