Provolone Potato Salad Blitz


2-lbs.red potatoes, 1-lb.peeled, 1-lb.with skins, all cubed
1/2 tsp. salt
1 c. (5-oz.) Wisconsin Provolone Cheese, cubed
1 c. ham, cubed
14-oz. can artichoke hearts, drained and quartered
1/2 c. medium ripe olives, halved
1/2 c. sour cream
1/2 c. mayonnaise
2 Tbsp. lemon juice
5 drops prepared hot sauce
1/2 c. green onions, sliced on the diagonal
1 Tbsp. fresh parsley, chopped
1 tsp. seasoning salt

Pour water, potatoes and salt into 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. In a large bowl, combine Wisconsin Provolone cheese, ham, artichoke bottoms, olives, and cooled potatoes. Mix well. In a medium bowl, combine sour cream, mayonnaise, lemon juice, hot sauce, onions, parsley, and seasoning salt. Pour dressing onto potato mixture, mix well. Place in serving bowl, garnish with fresh parsley and chill until served.

Makes 8 servings.

Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.

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Provolone Potato Salad Blitz

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