Provolone Potato Salad Blitz
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!
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
- 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.
- In a large bowl, combine 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 ready to serve.
Makes 8 servings.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.